This crispy fried eggplant recipe is a cherished favorite of mine, perfect whether enjoyed on its own or as a versatile ingredient in dishes like eggplant parmesan. Each slice of eggplant is meticulously prepared—salted to draw out moisture, coated in a seasoned breadcrumb mixture, and fried until irresistibly crispy. The result is a delightful combination of crunchiness on the outside and creamy, nutty goodness on the inside, making every bite a culinary delight.
Eggplant cutlets, also known as crispy fried eggplant or eggplant Milanese, are thin slices of eggplant that are typically coated in flour, egg, and breadcrumbs, then fried until golden and crispy. This dish is popular in Mediterranean and Italian cuisines, where the eggplant slices are prepared similar to breaded cutlets of meat. The result is a dish with a crunchy exterior and tender, flavorful eggplant interior, often served as an appetizer, side dish, or as a component in dishes like eggplant parmesan.
This was inspired by my other favorite eggplant dishes like Pasta alla Norma and Eggplant Caponata. Try this recipe in my Lobster Ravioli Sauce.
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🌟 Why You'll Love this Recipe
- Flavor and Texture: Enjoy crispy, golden-brown eggplant slices with a tender interior, perfectly seasoned with garlic, parsley, salt, and pepper for a satisfying crunch and savory bite.
- Authenticity: This recipe captures the traditional technique of frying eggplant, offering a taste reminiscent of classic Mediterranean or Italian cuisine, ideal for those seeking authentic flavors.
- Building Block for Many Recipes: Versatile and delicious, these crispy eggplant slices can serve as a standalone appetizer, a side dish paired with marinara sauce or aioli, or as a key ingredient in dishes like eggplant parmesan or sandwiches, providing a foundation for various culinary creations.
🥘 Ingredients
- Eggplant: You could also use any type of eggplant, just be sure to slice into ¼ inch slices.
- All-Purpose Flour: Creates base layer for adhesion; substitute with rice flour or cornstarch for a gluten-free option.
- Eggs: Binds coating to slices; substitute with buttermilk or milk/cornstarch mixture for a vegan option.
- Dry Unseasoned Breadcrumbs: Provides crispy coating; substitute with panko breadcrumbs or seasoned bread crumbs.
- Freshly Chopped Parsley: Adds herbaceous flavor; substitute or add basil, thyme, or cilantro.
- Garlic Clove: Infuses breadcrumb mixture with garlic aroma; substitute with garlic powder or omit.
- Olive Oil (for frying): Fries slices to golden brown; substitute with vegetable, canola, or sunflower oil with high smoke point. Do not use olive oil due to the low smoke point.
See recipe card for quantities.
🔪 Instructions
Prepare the Eggplant: Slice and salt the eggplant, allowing it to sit to draw out moisture, then rinse and dry thoroughly to ensure it fries up crispy.
Coat the Eggplant: Dip each slice in flour, then egg, and finally in a seasoned breadcrumb mixture, ensuring an even coating.
Fry the Eggplant: Heat oil to 360°F (180°C), fry the coated slices in batches until golden brown and crispy on both sides.
Drain and Season: Remove fried slices to a paper towel-lined rack to drain excess oil, season with salt while hot, and serve immediately for optimal crispiness.
👩🏼🍳 Chef's Tip
- Make sure to thoroughly dry the salted eggplant slices after rinsing to remove excess moisture, as this ensures they fry up crispy without becoming soggy from absorbed oil.
📖 Substitutions & Variations
Herb Variation: Add additional herbs to the breadcrumb mixture such as thyme, oregano, or basil. Finely chop about 1 tablespoon of your chosen herbs and mix them with the breadcrumbs along with the parsley and garlic for added flavor complexity.
Parmesan Cheese Variation: Mix grated Parmesan cheese into the breadcrumb mixture. Add about ¼ cup of grated Parmesan to the breadcrumbs, parsley, garlic, salt, and pepper. The cheese will add a savory depth and a slightly nutty flavor to the crispy coating.
Spicy Variation: For those who enjoy a bit of heat, add a pinch of cayenne pepper or red pepper flakes to the breadcrumb mixture. This will give the fried eggplant slices a subtle spicy kick, balancing well with the crispy exterior and creamy eggplant interior.
🍴 Equipment
- High-sided pot or deep frying pan
- Paper towels or dish towel
- Three bowls (for flour, eggs, and breadcrumbs mixture)
- Parchment paper or a plate
💭 Recipe FAQs
Salting the eggplant helps draw out excess moisture and bitterness. This step improves the texture of the eggplant after frying, making it less likely to absorb excess oil and ensuring a crispier result.
Yes, you can use different oils like vegetable oil, canola oil, or sunflower oil for frying the eggplant. Choose oils with a high smoke point to prevent them from burning during frying.
Yes, you can bake the coated eggplant slices in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until they are golden and crispy. This method reduces the amount of oil used and can be a healthier alternative to frying.
🥣 Storage & Reheating
Storage: Store leftover crispy fried eggplant in an airtight container in the refrigerator for up to 2-3 days.
Reheating: Reheat crispy fried eggplant in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through and crispy.
Freezing: Freeze cooled crispy fried eggplant in a single layer on a baking sheet, then transfer to a freezer-safe container or bag with parchment paper between layers; reheat from frozen in a 350°F (175°C) oven for 15-20 minutes until crispy.
🍷 Wine Pairing
Pinot Grigio is a good pairing for crispy fried eggplant due to its crisp acidity and light body, which complement the fried dish without overwhelming it. The wine's refreshing character and subtle fruit flavors enhance the overall dining experience, making it a delightful match for the crispy texture and savory notes of the eggplant.
👩🏼🍳 Top Tips
- Ensure Proper Drying: After salting the eggplant slices, ensure they are thoroughly dried using paper towels. This step prevents the eggplant from absorbing too much oil during frying, resulting in a lighter and crispier texture.
- Maintain Oil Temperature: Keep the oil temperature stable around 360°F (180°C) throughout frying. This ensures the eggplant cooks evenly and crisps up without becoming greasy.
- Fry in Batches: Avoid overcrowding the frying pan. Fry the coated eggplant slices in batches of 3-4 slices at a time to maintain the oil temperature and achieve consistent crispiness.
🌿 Related Recipes
🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Crispy Fried Eggplant
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Equipment
- High-sided pot or deep frying pan
- Paper towels or dish towel
- Three bowls (for flour, eggs, and breadcrumbs mixture)
- Parchment paper or a plate
Ingredients
- 1 large globe eggplant about 500 grams or just over 1 lb
- ¼ cup all-purpose flour
- 1 large egg
- 1 cup dry unseasoned breadcrumbs
- 2 tablespoon freshly chopped parsley
- 1 small garlic clove finely minced
- ¼ teaspoon salt
- Black pepper to taste
- 3 cups neutral oil
Instructions
- Cut the eggplant into ¼ inch slices. Sprinkle salt heavily on both sides of each slice. Let the salted eggplant sit for at least 30 minutes (an hour is better) to draw out moisture. Rinse off the salt from the eggplant slices thoroughly. Dry them completely using a towel or paper towels. Squeezing gently helps remove excess water, ensuring the eggplant won’t absorb too much oil during frying.
- Prepare three separate bowls. Place flour in one bowl.Whisk the egg in another bowl.
- In the third bowl, mix breadcrumbs with minced garlic, chopped parsley, salt, and black pepper.
- Dip each slice of eggplant into the flour, ensuring it’s fully coated. Shake off excess flour. Dip the floured slice into the whisked egg, coating completely and letting excess drip off. Finally, coat the eggplant slice in the seasoned breadcrumbs mixture, ensuring it’s evenly coated. Place each coated eggplant slice on a piece of parchment paper while you finish coating all slices.
- Preheat oil in a tall pot or frying pan.
- Carefully place 3-4 slices of coated eggplant into the hot oil, being cautious not to overcrowd the pan (you'll cook these in batches). Fry each side for 1-2 minutes or until golden brown and crispy.
- Once fried, remove the eggplant slices from the oil and place them on a paper towel-lined rack to drain excess oil.
- Season the cooked eggplant slices with a little salt while they're still hot.
- Enjoy the crispy fried eggplant slices as a snack or use them to make eggplant parmesan or in other dishes.
Video
Notes
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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