Description
Learn how to make perfectly crispy fried eggplant with this easy recipe. Sliced eggplant is coated in a flavorful breadcrumb mixture and fried until golden brown and crunchy. A delicious vegetarian appetizer or side dish!
Ingredients
Scale
Eggplant:
- 2 medium eggplants sliced into 1/4-inch rounds
- 1 tablespoon salt
Breading:
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 1 1/2 cups breadcrumbs (panko recommended)
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
Other:
- Vegetable oil for frying
- Fresh parsley for garnish
Instructions
- Prepare Eggplant: Salt eggplant slices and let sit to remove moisture, then pat dry.
- Coat Eggplant: Set up bowls for flour, egg, and breadcrumb mixture. Dip eggplant slices in each.
- Fry: Heat oil, fry coated eggplant until golden and crispy.
- Drain and Serve: Transfer fried eggplant to paper towel-lined plate, garnish with parsley, and serve hot.
Notes
- For a lighter version, bake breaded eggplant at 425°F (220°C) for 20 minutes.
- Pair with marinara sauce, tzatziki, or use in sandwiches.
- Prep Time: 35 minutes (includes draining time)
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Frying
- Cuisine: Mediterranean, Italian-inspired
Nutrition
- Serving Size: 4 to 5 slices
- Calories: 280
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 55 mg
