How to Make Fried Eggplant
This fried eggplant recipe is one of those simple, old-fashioned recipes that comes together with just a handful of ingredients. Coat sliced eggplant in seasoned breadcrumbs, Parmesan cheese, and egg, then fry in a skillet until golden brown and crispy.
If you have fresh eggplant from the garden or picked some up at the farmers market, this is a delicious way to enjoy it. The outside becomes wonderfully crisp while the eggplant inside stays tender and flavorful.
I especially love serving fried eggplant with roasted vegetables, a fresh cucumber salad, or a bowl of pasta for an easy and satisfying meal.
Looking for easy side dinners? Try my Lemon Garlic Chicken Penne Pasta Recipe or this delicious Simple Turkey Meatloaf Recipe.
- What You'll Love About This Recipe
- Recipe Ingredients
- Ingredient Notes
- How to Make Fried Eggplant Step-by-Step
- Recipe Tips & Tricks
- Serving Suggestions
- Make-Ahead Tip
- Storage & Reheating
- Additions & Substitutions
- Frequently Asked Questions (FAQ)
- When Is Eggplant in Season?
- More Recipes You'll Fancy!
- How to Make Fried Eggplant
- Final Thoughts
- Love simple, homemade snacks?
What You’ll Love About This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this fried egg plant:
Ingredient Notes
For the best flavor and texture, I recommend using freshly grated Parmesan cheese rather than the pre-grated or powdered variety. Freshly grated Parmesan melts more naturally into the breadcrumb coating and adds a wonderful savory, nutty flavor to the fried eggplant.
I like to grate it directly from a wedge of Parmesan using a fine or medium grater. It makes such a difference in recipes like this where just a few simple ingredients come together to create the flavor.
How to Make Fried Eggplant Step-by-Step
Here are quick visual instructions for How to Make Fried Eggplant step-by-step. Remember, the full instructions will be in the printable recipe card below.
- Peel and Slice the Eggplant
- Prepare the Breading
- Heat the Skillet
- Bread the Eggplant
- Fry the Eggplant
- Serve warm
Recipe Tips & Tricks
Don’t skip salting the eggplant: Let the sliced eggplant sit with salt to draw out excess moisture and bitterness. Pat the slices dry before breading.
Make sure the oil is hot before frying: If the oil isn’t hot enough, the breading can absorb too much oil and become greasy instead of crispy.
Don’t overcrowd the skillet: Frying the eggplant in smaller batches gives each slice room to brown evenly and helps create that delicious crispy coating.
Serving Suggestions
Fried eggplant makes a wonderful side dish, but you can enjoy it in many ways.
Serve it alongside:
- Roasted vegetables
- A fresh cucumber and tomato salad
- Spaghetti or your favorite pasta
- Marinara sauce for dipping
- A simple green salad
- Grilled chicken or other favorite main dishes
It’s also delicious served as an appetizer with warm marinara sauce for dipping.
Make-Ahead Tip
You can slice and salt the eggplant a few hours ahead of time. Keep the prepared slices covered in the refrigerator until you’re ready to bread and fry them. For the best crispy texture, I recommend breading the eggplant shortly before cooking.
Storage & Reheating
Storage: Store leftover fried eggplant in an airtight container in the refrigerator for 3–4 days.
Reheating: For the best texture, reheat the eggplant in an air fryer or oven (not the microwave). Heat at 375°F until warmed through and crispy again.
Freezing: You can also freeze fried eggplant for longer storage. Allow it to cool completely, then place the slices in a freezer-safe container with parchment paper between the layers. Reheat from frozen in the oven or air fryer until hot and crispy.
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Additions & Substitutions
Additions
Garlic: Add a little garlic powder to the breadcrumb-and-Parmesan mixture for even more flavor.
Italian seasoning: Stir Italian seasoning into the breadcrumbs for an extra-herby coating.
Substitutions
Breadcrumbs: If you don’t have Italian-style breadcrumbs, you can use plain breadcrumbs and season them with Italian seasoning, garlic powder, salt, and pepper.
Parmesan cheese: Pecorino Romano can be substituted for a slightly sharper flavor.
Frequently Asked Questions (FAQ)
When Is Eggplant in Season?
Eggplant is generally in season in summer and early fall, with peak availability often from July through October. However, you can find eggplant in grocery stores throughout much of the year, so there’s no reason to wait for summer to enjoy this recipe.
I’ve made fried eggplant throughout the year, and it is always a delicious addition to the dinner table.
I hope you love the Fried Eggplant recipe. If you make it, please be sure to leave a comment and a rating, so I know how you like it. Enjoy, Xo
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How to Make Fried Eggplant
Ingredients
- 1 large eggplant
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 2 large eggs
- Salt and pepper to taste
- 1 tbsp Olive oil for frying
Instructions
- Wash the eggplant and slice it into approximately ¼-inch slices. You can leave the skin on or peel the eggplant if you prefer.
- Place the slices in a bowl and sprinkle them lightly with salt. Cover with a tea towel and allow the eggplant to sit for about 30 minutes. This helps draw out excess moisture and can reduce bitterness. (Optional)
- After 30 minutes, pat the eggplant slices dry with paper towels.
- In a shallow bowl, combine the Italian-style breadcrumbs and Parmesan cheese. Stir until well combined.
- In a second bowl, beat the eggs and season with a little salt and pepper.
- Add enough olive oil to generously coat the bottom of a large skillet. A cast iron skillet works especially well for this recipe, but any large heavy skillet will work.
- Heat the oil over medium-high heat until hot.
- Dip each eggplant slice into the beaten egg, making sure both sides are coated.
- Then place the eggplant into the breadcrumb and Parmesan mixture, gently pressing the crumbs onto both sides.
- Carefully place the breaded eggplant slices into the hot oil.
- Fry for approximately 2–3 minutes per side, or until golden brown and crispy.
- Avoid overcrowding the skillet. Fry in batches if necessary, so the eggplant has plenty of room to brown properly.
- Remove the fried eggplant from the skillet and place it on a paper towel-lined plate or wire rack to drain any excess oil.
- Serve warm with your favorite vegetables, salad, or pasta.
Notes
Storage & Reheating
- Storage: Store leftover fried eggplant in an airtight container in the refrigerator for 3–4 days.
- Reheating: For the best texture, reheat the eggplant in an air fryer or oven (not the microwave). Heat at 375°F until warmed through and crispy again.
- Freezer: You can also freeze fried eggplant for longer storage. Allow it to cool completely, then place the slices in a freezer-safe container with parchment paper between the layers. Reheat from frozen in the oven or air fryer until hot and crispy.
Nutrition
Final Thoughts
There is something so comforting about a simple skillet recipe made with ingredients you already have in the kitchen. This fried eggplant recipe turns fresh eggplant into crispy, golden slices with a delicious Parmesan breadcrumb coating.
Whether you serve it alongside roasted vegetables, a fresh salad, or a plate of pasta, you’ll find this recipe an easy, delicious way to enjoy eggplant.
I love eggplant! I’m definitely trying this recipe soon! Thanks for sharing.
Thank you so much! I am so glad! Enjoy 🙂
Thank you for sharing. I love eggplant, but for some reason I always find cooking with it intimidating. Great easy to follow directions.
When my mom would make it, she made it look easy. So easy & delicious. Let me know how you like it when you make it.
This fried eggplant is crispy, golden, and so delicious! The Parmesan and Italian breadcrumbs give the eggplant such wonderful flavor, while the inside stays tender. I love how simple this recipe is to make with just a few ingredients. It’s a favorite skillet side dish and pairs beautifully with pasta, roasted vegetables, or a fresh salad. A delicious way to enjoy fresh eggplant!