Fried Eggplant
Updated Aug. 27, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1large globe eggplant, sliced into ¼-inch-thick rounds (about 1¼ pounds)
- Kosher salt (such as Diamond Crystal) and black pepper
- ½cup all-purpose flour
- 2large eggs
- 3cups panko bread crumbs
- 2teaspoons Italian seasoning
- 1½teaspoons garlic powder
- 1cup canola oil, for frying
- Chopped fresh parsley, for serving
- Marinara sauce, for dipping (optional)
Nutritional analysis per serving (6 servings)
396 calories; 26 grams fat; 2 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 7 grams protein; 404 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the eggplant slices in a large bowl, sprinkle with 1 teaspoon salt and toss to evenly coat. Set aside for 10 to 20 minutes, then use a clean dish towel or paper towels to pat each slice dry, absorbing any water that has been released.
- Step 2
Meanwhile, place the flour in a shallow bowl or rimmed plate. Crack the eggs into a second bowl and beat them with a fork. In a third bowl, combine the panko, Italian seasoning, garlic powder, 1½ teaspoons salt and 1 teaspoon pepper.
- Step 3
Working one at a time, dip the eggplant rounds into the flour, shaking off any excess, then into the egg mixture, and finally, into the panko mixture, coating each piece completely. Place on a paper towel lined plate until ready to cook.
- Step 4
Pour the oil into a large, heavy-bottomed skillet or Dutch oven and heat over medium-high. When the oil is hot (it should sizzle immediately if you drop a breadcrumb into the pan), carefully place a few eggplant slices in the pan. Adjust heat to medium and cook for 1 to 2 minutes on each side, until golden brown on both sides.
- Step 5
Transfer to the prepared plate, sprinkle lightly with salt and repeat with the remaining eggplant, adjusting the heat as necessary to prevent smoking. Sprinkle the eggplant with parsley and serve hot, with marinara sauce for dipping if you like.
Private Notes
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Comments
Can you kindly share the oven temp & how long, please . Thank you
This is a variation of age-old eggplant recipe in India. V v simple. Junk all purpose flour. Kosher salt - regular salt - makes no difference. Use besan flour (black chick peas flour). Best if you look up YouTube Baigan Pakora, or Eggplant Pakora recipes. Eggplant is used in 100s of Indian recipes. Baigan Bharta, e.g.. My advice is to Google Indian eggplant recipes on YouTube.
Tip for convenience. I use regular sized (about 10”) Frisbees for the flour and bread crumbs. Perfectly curved to dredge the eggplant, chicken, pork cutlets and fish. Tap out unused flour/bread crumbs, wash by hand, do not put in dishwasher. Excellent recipe. I still sauté Eggplant vs baking for richer flavor. Blot both sides to remove excess oil.
Fried outside on Blackstone griddle in disposable aluminum tray. Didn’t smell up house. Easy to deal with oil post-fry. Delicious as written. Will make again.
Is it necessary to salt and let eggplant weep before cooking?
The important thing is frying at high heat, which means using an oil with a high smoke point. While olive oil is the tastiest, it has a low smoke point. I find sunflower oil the best for this. It produces a lighter, crispier crust than canola or peanut oil. While seed oils are the least healthy, I use them rarely.