Golden, crispy, and irresistibly delicious, this Fried Eggplant is the perfect blend of tender inside and crunchy outside.
There are so many ways to prepare delicious eggplant. You can bake it in Eggplant Parmesan, make Ratatouille, or Roasted Eggplant, or even prepare it in your air fryer. But have you ever had fried eggplant? The breaded kind cooked in hot oil that comes out so crispy and flavorful that you can’t stop eating it? You need to try this ASAP!
Even people who say they don’t like eggplant fall in love with these crunchy discs of deliciousness. The eggplant itself is tender with a mild but distinctive taste that is enhanced by the irresistible panko-Parmesan coating that surrounds it. You can serve fried eggplant as an appetizer, a side dish, or part of a more complex dish. But whatever you do, be sure to make a lot. These things are addictive!
Of course, the key to this recipe is the breading—first dipping in seasoned flour, then egg beaten with milk, and finally in the panko-Parmesan mix. Have everything ready before you begin because you’ll want to work quickly and efficiently once you get started. The eggplant slices cook quickly so be sure to have some paper towels ready to place them on to drain off the excess oil.
Do You Have To Sweat Your Eggplant?
This is an excellent question and the answer is—sometimes. Sweating eggplant means salting the slices and letting them sit on paper towels for about 30 minutes so that the excess moisture can be drawn out. Some cooks claim this process is necessary whenever you are cooking eggplant, not just to remove the liquid but also to tame what can be described as eggplant’s potential bitterness. Others say it isn’t always necessary, such as when you are baking the slices. This fried eggplant will be delicious whether you sweat the slices or not, but keep in mind, the drier the slice, the crispier the eggplant. Make sure before dredging, you also pat those slices very dry.
How Do I Store Leftovers?
Cooked and cooled fried eggplant can be stored in the fridge for 3-5 days in an airtight container. To freeze, place the cooled slices on a parchment-lined sheet pan and flash-freeze for 2 hours. Then, place the discs in a freezer-safe bag and freeze for up to 3 months.
Do I Need To Peel The Eggplant?
Not necessarily! The skin is completely edible and adds texture, but if you prefer a softer bite, you can peel it before slicing.
What’s The Best Way To Make This Recipe Gluten-Free?
To replace the all-purpose flour, you can use almond flour, rice flour, or any of the excellent brands of gluten-free all-purpose flour blends. There are also lots of options for replacing the panko breadcrumbs, such as crushed gluten-free crackers, rice-based cereals (like Rice Chex), or ground fried pork rinds. There are also gluten-free versions of panko breadcrumbs on the market now, too.
Serving Suggestions
Fried eggplant calls out for sauce! I love it dipped in Tomato Sauce but fried eggplant is also superb with Ranchero Sauce, herby Chimichurri, and Tzatziki. Another way I serve this is by layering fried eggplant with Tomato Chutney and Marinated Mozzarella. You can also do a layered app with fried eggplant, Roasted Peppers, and this Homemade Boursin.
Fried eggplant adds the perfect savory and crunchy layer to a Bacon Cheeseburger, as well as to a vegetarian Black Bean Burger. I also love to make a sandwich with toasted slices of Sourdough Bread spread with Pimento Cheese and topped with fried eggplant and Bread And Butter Pickles. Yum!
Fried Eggplant
Ingredients
- Pinch of salt for preparing eggplant
- 2 1/2 pounds eggplant slices 1/2 inch thick
- 1 cup all-purpose flour
- Salt to taste
- Black pepper to taste
- 3 large eggs beaten
- 1/3 cup milk
- 3 cups panko breadcrumbs
- 1/3 cup Parmesan cheese grated
- Vegetable oil for frying
- Freshly chopped parsley for garnish
- Preferred dipping sauce such as marinara
Instructions
- Lightly salt the eggplant slices and let them sit for 30 minutes to draw out bitterness. Pat dry.
- In small separate bowls, mix the flour with salt and pepper, combine the beaten eggs with the milk, and mix breadcrumbs with Parmesan. Set up 3 shallow dishes. Place the seasoned flour in the first one, the beaten eggs and milk in the second, and the breadcrumbs mixed with Parmesan in the third.
- Heat oil in a large skillet over medium-high heat. Dredge eggplant slices in flour, dip in egg, then coat with breadcrumbs. Fry in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Sprinkle with fresh chopped parsley and serve with marinara or preferred dipping sauce.
How do you reheat frozen leftovers?
To reheat frozen leftovers, bake them in a 375°F oven for about 15 minutes. They should be heated through and crispy.