Description
This Crispy Fried Eggplant recipe delivers golden, crunchy slices of eggplant coated in a seasoned breadcrumb crust. Perfect as a delicious appetizer or side dish, these flavorful slices are fried to perfection in olive oil, offering a satisfying texture and savory taste that will delight your palate.
Ingredients
Scale
Eggplant Preparation
- 2 medium-sized fresh eggplants
- Salt, to taste
Breading Station
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup seasoned breadcrumbs (or panko for extra crunch)
For Frying
- 1 cup olive oil
- Salt and pepper, to taste
Instructions
- Prepare the Eggplant: Slice the washed eggplants into ¼-inch thick rounds. Sprinkle both sides lightly with salt and arrange them on a rack or paper towels. Let them sit for 30 minutes to draw out excess moisture, which helps achieve a crispier texture when fried.
- Set Up Dredging Station: Arrange three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with seasoned breadcrumbs or panko for extra crunch. This setup will allow an easy and even coating on each eggplant slice.
- Bread the Eggplant Slices: Working one slice at a time, first dredge it in flour, ensuring it is fully coated. Then dip it into the beaten eggs, allowing excess to drip off. Finally, press the slice into the breadcrumbs, coating it completely for a crispy crust.
- Heat the Oil: Pour olive oil into a skillet to a depth enough to shallow fry the slices and heat over medium heat until shimmering but not smoking. Medium heat ensures the eggplant cooks through without burning the crust.
- Fry the Slices: Carefully place the breaded eggplant slices in the hot oil in a single layer without overcrowding. Fry each side for 2-3 minutes or until golden brown and crispy. Adjust heat as needed to maintain even frying.
- Drain and Season: Remove the fried eggplant slices from the skillet and place them on paper towels to drain excess oil. Immediately season with salt and pepper to taste while still hot for enhanced flavor.
Notes
- Salting the eggplant before frying helps remove bitterness and excessive moisture, resulting in a better texture.
- Use panko breadcrumbs for an extra crisp coating.
- Monitor oil temperature to avoid soggy or burnt eggplant slices.
- Serve the fried eggplant warm for the best taste and texture.
- Leftover fried eggplant can be reheated in an oven or air fryer to restore crispiness.
