How to Make Fried Eggplant
Crispy, golden fried eggplant slices coated in Italian-style bread crumbs and freshly grated Parmesan cheese, then skillet-fried until tender and delicious. An easy side dish made with simple ingredients.
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
Serving: 2servingsCalories: 259kcalCarbohydrates: 29gProtein: 12gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 93mgSodium: 653mgPotassium: 385mgFiber: 5gSugar: 6gVitamin A: 311IUVitamin C: 3mgCalcium: 188mgIron: 2mg
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