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Fried Eggplant

Delight in crispy, golden-brown fried eggplant, featuring a savory breadcrumb and parmesan coating that's perfect as a side or main dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Side Dish
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Eggplant
  • 2 medium eggplants Provides a creamy texture and absorbs flavors beautifully.
  • 1 teaspoon salt Enhances the flavor and helps draw out moisture from the eggplant.
Coating Ingredients
  • 1 cup all-purpose flour Acts as a binder for the breadcrumbs.
  • 1 teaspoon onion powder Adds a subtle savory depth to the coating.
  • 1 teaspoon paprika Offers a touch of smokiness and a pop of color.
  • 2 large eggs Binds the breadcrumbs to the eggplant for a crispy coating.
  • 2 tablespoons Dijon mustard Introduces a tangy flavor that complements the dish perfectly.
  • 1 tablespoon heavy cream Optional, for adding richness and moisture to the egg mixture.
  • 1 cup Panko breadcrumbs Creates an extra crispy texture on the fried eggplant.
  • 1/2 cup parmesan cheese Infuses a savory, cheesy flavor to the coating.
  • 1/4 cup fresh parsley Adds brightness and freshness to the dish.
  • 1/2 teaspoon garlic salt Provides an additional layer of flavor.
  • Vegetable oil for frying Vegetable oil Essential for frying to achieve that perfect golden-brown color.

Method
 

Preparation
  1. Slice the eggplants into 1/4-inch slices and sprinkle with salt. Place in a colander to drain excess moisture.
  2. In three shallow bowls, combine flour with onion powder and paprika, whisk together eggs with Dijon mustard and heavy cream, and mix Panko breadcrumbs with parmesan, parsley, and garlic salt.
  3. Pat each eggplant slice dry with paper towels to remove excess moisture and salt.
Cooking
  1. Coat each dried eggplant slice in the flour mixture, dip into the egg mixture, and then thoroughly coat with the breadcrumb mixture.
  2. Heat vegetable oil in a skillet to 350°F for frying.
  3. Cook the eggplant slices in batches for 2-3 minutes on each side until they turn golden brown.
  4. Remove the fried eggplant slices and place them on cooling racks or paper towels to absorb excess oil.
Serving
  1. Serve warm with marinara sauce, fresh basil, arugula, sliced tomatoes, and lemon wedges for zest.

Notes

For best results, ensure the oil is hot enough and avoid overcrowding the skillet to maintain proper cooking temperature.