Description
Fried eggplant is a deliciously crispy vegetarian delight that transforms the humble eggplant into a show-stopping appetizer or side dish. With its golden-brown crust and tender interior, this recipe is perfect for any occasion—whether served alone with your favorite dip or as a vibrant addition to salads and sandwiches. The key lies in achieving the perfect crunch through proper preparation and frying techniques. This easy-to-follow recipe ensures you’ll impress family and friends with your culinary skills while savoring every bite of flavor-packed fried eggplant.
Ingredients
– 2 medium-sized fresh eggplants
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup seasoned breadcrumbs (or panko for extra crunch)
– 1 cup olive oil for frying
– Salt and pepper to taste
Instructions
1. Slice the washed eggplants into ¼-inch rounds, sprinkle with salt, and let sit for 30 minutes to draw out moisture.
2. Set up a dredging station with flour, beaten eggs, and breadcrumbs.
3. Dredge each slice in flour, dip in eggs, then coat in breadcrumbs.
4. Heat olive oil in a skillet over medium heat. Fry breaded slices until golden brown (about 2-3 minutes per side).
5. Drain on paper towels before serving.
Notes
For an extra crispy finish, consider double-dipping your slices in flour or breadcrumbs. Experiment with spices like garlic powder or paprika to infuse more flavor!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 250
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 6g