Easy Fried Eggplant Recipes
Crispy, golden fried eggplant with a light, savory crust. Perfect as a snack, starter, or side.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb eggplant sliced into 1/2-inch rounds
- 1.25 tsp kosher salt plus extra to draw out moisture
- 0.5 tsp black pepper
- 0.75 tsp garlic powder
- 0.5 tsp paprika
- 0.75 cup all-purpose flour
- 0.5 cup beaten eggs
- 0.25 cup milk
- 1 cup dry breadcrumbs
- 0.25 cup grated Parmesan cheese
- 0.75 cup neutral oil for shallow frying
- 2 tbsp fresh parsley, chopped optional garnish
Instructions
Preparation Steps
- Salt the eggplant slices on both sides and let them rest 20 minutes to release moisture.
- Rinse the slices briefly and pat very dry with paper towels.
- Stir flour with 1 tsp salt, pepper, garlic powder, and paprika in a shallow bowl.
- Whisk eggs and milk in a second bowl. Combine breadcrumbs and Parmesan in a third bowl.
- Heat oil in a large skillet over medium heat until a pinch of breadcrumbs sizzles, about 350°F.
- Dredge eggplant: coat in seasoned flour, dip in egg mixture, then press into breadcrumb blend.
- Fry in batches until deeply golden, 2–3 minutes per side. Avoid crowding the pan.
- Drain on a rack or paper towels. Sprinkle a pinch of salt and garnish with parsley.
Notes
For extra crunch, swap half the breadcrumbs for panko. Prefer lighter? Air-fry at 390°F for 8–10 minutes, flipping once and misting with oil. Serve with warm marinara or a squeeze of lemon. Leftovers reheat well in a 400°F oven for 6–8 minutes.
This recipe is an original creation inspired by classic Easy Fried Eggplant Recipes flavors. All ingredient ratios and instructions are independently developed.