Description
Indulge in the crispy goodness of this Perfectly Crispy Fried Eggplant Recipe. With a crunchy breadcrumb coating and tender eggplant on the inside, this dish is a delightful appetizer or side dish that will please everyone at the table.
Ingredients
Scale
- 2 medium eggplants (about 1 1/2 pounds total)
- 2 teaspoons salt (divided)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 2 large eggs
- 1 cup milk
- 2 cups Italian-style breadcrumbs (or panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- Vegetable oil for frying
Eggplant:
Breading:
Others:
Instructions
- Prepare Eggplant: Slice eggplants into 1/4-inch rounds, sprinkle with 1 teaspoon salt, and let sit for 30 minutes. Pat dry.
- Breading Station: Set up three bowls with flour mixture, egg wash, and breadcrumb mixture.
- Bread Eggplant: Dredge slices in flour, dip in egg wash, and coat with breadcrumbs.
- Fry: Fry slices in hot oil for 2–3 minutes per side until golden and crispy.
- Drain and Serve: Transfer to a paper towel–lined plate and enjoy hot.
Notes
- For a lighter option, bake breaded eggplant slices at 425°F (220°C) for 20 minutes.
- Salting and drying the eggplant before frying helps maintain crispiness.
- Prep Time: 15 minutes (plus 30 minutes resting)
- Cook Time: 15 minutes
- Category: Side Dish or Appetizer
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: about 5–6 slices
- Calories: 290
- Sugar: 5g
- Sodium: 590mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 55mg
