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This fried eggplant recipe is so delicious and easy to make with just a few ingredients you may already have in your pantry.
How to Make Fried Eggplant is so easy & simple to make with just a few key ingredients. When making this fried eggplant recipe in a skillet, it gives it a crispy texture that is made with Italian-style breadcrumbs, egg, garlic & parmesan cheese that is so delicious flavor.
With Squash being in season, I am going to share an easy recipe that you will enjoy. Fried Eggplant is one of my favorite dishes paired with a side of roasted vegetables, cucumber salad or pasta.
Does the Eggplant have to be peeled?
No, the skin I eatable. It is optional to peel it.
How to Store leftover Fried Eggplant?
It can be stored in an airtight container in the refrigerator for about 3-4 days. For long-term storage, store in the freezer.
When is Eggplant in season?
Typically July to October. However, I have prepared fried Eggplant all year round & it still tastes delicious.
- Large Eggplant
- Parmesan Cheese
- Salt & Pepper
- Olive Oil
- Slice eggplant into 1/4 inch slices.
Place the sliced Eggplant in a bowl and sprinkle them with salt and cover with a tea towel. Allow the Eggplant to sit for 30 minutes to render some of its liquid and bitterness.
- In a large bowl, place breadcrumbs and parmesan cheese, and mix well. In another bowl, beat two eggs & add a pinch of salt and pepper.
- Heat the olive oil in a large skillet cast iron skillet (another skillet you have on hand is fine) on high heat.
- Dip eggplant slices in egg, then in crumb mixture, and place in hot olive oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel.
- Pair with a side of vegetables or pasta & enjoy!
If you tried this recipe for Fried Eggplant, please let me know what you think in the comments below!
How to Make Fried Eggplant
- • 1 large Eggplant
- • 1 cup breadcrumbs
- • 1 parmesan cheese
- • 2 eggs
- • Salt & Pepper
- • Olive oil
1. Slice eggplant into 1/4 inch slices.
Place the sliced Eggplant in a bowl, sprinkle them with salt, and cover with a tea towel. Allow the Eggplant to sit for 30 minutes to render some of their liquid and bitterness.
2. In a large bowl, place breadcrumbs and parmesan cheese; mix well. In another bowl, beat two eggs & add a pinch of salt and pepper.
3. Heat the olive oil in a large skillet on high heat.
4. Dip eggplant slices in egg, then in crumb mixture, and place in hot olive oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel.
5. Pair with a side of vegetable or pasta & enjoy!
Make it a beautiful day y’all!
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I love eggplant! I’m definitely trying this recipe soon! Thanks for sharing.
Dusty Heschl says
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.
Dusty Heschl says
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.