Crispy Fried Eggplant

This recipe prepares crispy fried eggplant by salting and coating slices in flour, egg, seasoned breadcrumbs, and frying them until golden brown, perfect for snacking or incorporating into dishes like eggplant parmesan.

Course Appetizer/Snack

Cuisine Italian

Prep Time 20

Cook Time 6

Eggplant 30

Servings Servings

Calories 241kcal

Author Meghan Birnbaum

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

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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

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.

Nutrition