Description
Crispy golden Fried Eggplant delivers pure Mediterranean comfort straight to your plate. Mediterranean kitchens have perfected this simple yet delectable side dish that turns humble eggplant into a crackling, irresistible treat.
Ingredients
Scale
Main Ingredients:
- 2 large eggplants
- 2 large eggs
- 1 cup breadcrumbs
- 1 cup all-purpose flour
- ½ cup grated Parmesan cheese
- Vegetable oil
Seasoning and Spices:
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Garnish and Optional Serve:
- ¼ cup milk
- Fresh parsley
- Marinara sauce
Instructions
- Trim 2 large Italian eggplants and slice them into ¼-inch thick rounds. Keep slices uniform for consistent cooking.
- Sprinkle 1 tablespoon salt over eggplant slices in a colander. Allow them to rest for 45 minutes to draw out excess moisture.
- Rinse eggplant slices thoroughly under cold water. Carefully pat each slice completely dry using paper towels.
- Prepare three separate shallow dishes: one with 1 cup flour mixed with salt, pepper, garlic powder, and paprika; another with 2 whisked eggs and ¼ cup milk; the third with 1 cup breadcrumbs and ½ cup Parmesan cheese.
- Dredge each eggplant slice first in flour mixture, then dip into egg mixture, and finally coat with breadcrumb mixture. Press gently to ensure even coating.
- Let breaded eggplant slices rest for 15 minutes so breading adheres well.
- Pour 2 cups vegetable oil into a large skillet, heating to 350°F. Test oil temperature with a breadcrumb – it should sizzle immediately.
- Carefully place 3-4 eggplant slices into hot oil. Fry for 3 minutes per side until golden brown and crispy.
- Transfer fried eggplant to a paper towel-lined plate to drain excess oil.
- Garnish with chopped fresh parsley. Serve immediately with warm marinara sauce on the side.
Notes
- Always salt eggplant slices before frying to draw out bitter moisture and prevent soggy results.
- Pat eggplant completely dry after salting to ensure a crispy, golden-brown breading that sticks perfectly.
- Let breaded eggplant rest for 15-20 minutes before frying so the coating sets and creates a crunchier texture.
- Use a deep, heavy-bottomed skillet and maintain consistent oil temperature around 350°F for even, crisp frying without burning.
- Prep Time: 1 hour 35-40 minutes
- Cook Time: 6-8 minutes
- Category: Fried
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 295 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 11 g
- Cholesterol: 110 mg