Fried eggplant is on the list of summer vegetables that only get better once breaded and fried! Like fried okra or friedzucchini, this eggplant recipebecomes meltingly tender on the inside and crispy on the outside when fried. The slices are coated in a panko-parmesan mixture that fries up golden brown and crunchy with a minimal amount of oil.Serve it as an appetizer, summer side dish, or vegetarian dinner, andyou'll be transported straight back to your favorite Italian restaurant in no time!
Is it better to fry or bake eggplant?
Frying is the way to go. And don't worry about having to use a monstrous amount of oil—there's no deep-frying going on in this recipe. You just need about 1/4inch of oil in the bottom of your skillet to cook these slices.
How do you fry eggplant without it getting soggy?
Start by salting the eggplant slices and letting them rest before cooking. The salt draws some of the interior moisture to the surface of the eggplant. A thorough pat with paper towels before breading the eggplant is essential to getting rid of that moisture and preventing soggy slices.
Next, keep an eye on the oil temperature. Keep the oil at about 350 degrees so that the breading stays crispy, while the eggplant cooks through in the center. If the oil temperature slips, the breadcrumb coating soaks up a lot more of it, making the slices soggy. The oil temperature will change throughout cooking—keep an eye on the thermometer and adjust the heat of your burner as needed.
Does eggplant need to be soaked before frying?
Some cooks like to soak their eggplant in salted water before frying to prevent soggy, greasy slices. However, this recipe skips the water and calls forsimply salting the eggplant. The salt draws out some of the moisture ensuring crisp fried eggplant.
Can you fry eggplant without salting it beforehand?
Can you? Yes. Should you? No. Eggplant has a high water content, so it's crucial todraw out some of that moisture before you fry it. If you skip thesalting, you're setting yourself up forsad, soggy eggplant. Salting the slices and letting them rest on paper towels is any easy step that will help your fried eggplant come out nice andcrispy.
Do you peel eggplant before frying?
Eggplant can be cooked either way—skin-on or peeled! This is entirely based on personal preference. Some love the extra bite and purple hue that peaks through the breading of a slice of fried eggplant, while others find the texture of the skin a little crunchy and unappealing once fried. Try it both ways and see what you prefer!
What do you eat with fried eggplant?
Fried eggplant can be enjoyed dozens of different ways. It makes a scrumptious appetizer for an Italian dinner served with marinara sauce for dipping.Layered with plenty of mozzarella, you can also transform the crispy eggplant slices into eggplant parmesan. If you're a big fan of sandwiches, pile the fried eggplant on a bun with marinaraand mozzarella. Toast it beneath a broiler until the cheese is melted, and dig in!
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 30 mins
Ingredients
- 2
eggplant, about 3 lb. total
- 1 1/2 tsp.
salt, plus more for seasoning
- 1 c.
all-purpose flour
- 3
eggs
- 1/2 c.
milk
- 3 1/2 c.
panko breadcrumbs with Italian seasoning
- 1/2 c.
grated parmesan cheese
- 1/2 tsp.
ground black pepper
Vegetable oil, for frying
- 2 Tbsp.
chopped fresh parsley
Marinara or tomato sauce, for serving
Directions
- Step1Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.
- Step2Meanwhile, place the flour on a plate. Whisk together the eggs and milk ina wide shallow bowl. Combine the panko breadcrumbs, parmesan cheese, remaining 1 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in another wide, shallow bowl.
- Step3Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture.
- Step4Preheat the oven to 200°F.
- Step5Meanwhile, heat a large skillet filled with about 1/4 inch of vegetable oil over medium-high heat. Heat until very hot (about 350°F). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Hold the fried eggplant warm in the oven. Continue to fry the eggplant slices, adding more oil as needed to the skillet.
- Step6Sprinkle with parsley and season with salt to taste. Serve alongside marinara sauce, if you like.
Tip: Adjust the temperature of your stove from medium-low to medium-high as you fry the eggplant, to keep the oil around 350°F.
Recipe byErin Merhar
Erin Merhar is the Food Director at ThePioneerWoman.com. She oversees the site's test kitchen, recipes, photography and video programs. She is a professional chef and food stylist, with a deep passion for pizza.
