Fried Eggplant

Fresh ripe slices of eggplant breaded in panko breadcrumbs and parmesan cheese then fried to crispy perfection. This easy vegetarian recipe is perfect as a summer appetizer dipped into marinara sauce, layered into a baked eggplant parmesan, or served alongside your favorite side dishes as a healthy vegetarian meal.

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Why You Will Love This Recipe

• Fresh slices of eggplant fried until crispy and tender.
• Makes an easy homemade appetizer or part of a healthy vegetarian meal.
• Uses simple ingredients that are easy to find.
• The crunchy coating and the soft succulent eggplant are perfect for dipping in homemade marinara.

All About Fried Eggplant

This is a simple and easy to make vegetarian recipe that makes a perfect appetizer or main dish. Thick slices of eggplant dredged in egg and coarsely ground panko and then fried to crispy perfection. Once fried the panko turns crispy and golden brown while the eggplant softens and becomes tender and delicious. This can then be served as a simple appetizer with a marinara dipping sauce, layered into a casserole dish with mozzarella and tomato sauce as eggplant parmesan, or served with your favorite side dishes as a vegetarian main dish.

Fried Eggplant Variations

Add more spices –  Adding extra seasonings to the panko breadcrumbs will increase the savory flavors in this recipe and add a nice variation to the eggplant.

Low carb fried eggplant –  Switch out the flour and breadcrumbs for almond flour, coconut flour, or your preferred low carb flour for a healthy twist.

Gluten free fried eggplant – Instead of all purpose flour and panko breadcrumbs for gluten free flour and breadcrumbs made from gluten free bread. This makes it a perfect gluten free vegetarian recipe for sharing.

Make this recipe into eggplant parmesan – Layer the fried slices of eggplant into a casserole dish, cover with homemade marinara and sliced mozzarella cheese. Repeat the layering and bake in a hot oven until the mozzarella is browned and melted.

Tips for Crispy Fried Eggplant

• To keep the eggplant from getting soggy make sure you draw out as much water as possible. You can do this by salting the slices and allowing them to sit until the water starts coming out of the slices.
• Drawing out the water and drying them off with a paper towel will also prevent the breading from falling off while the eggplant is frying.
• Peeling the eggplant is optional. This recipe works either way, leaving the peel on will give the slices some extra bite.
• Instead of frying this recipe can be baked on a baking pan or in an air fryer until the outside is golden brown.

What to serve with Fried Eggplant

Serve this recipe as a vegetarian appetizer with marinara as a dipping sauce. This recipe can also be served as a vegetarian main dish alongside a salad or roasted vegetables.

Leftovers and Reheating

Allow leftovers to cool and store them in an airtight container for 3-4 days. Pad the container with a paper towel to absorb moisture and keep the eggplant as crispy as possible.

Reheat leftovers in the oven or an air fryer until warmed through and crispy.

Try my delicious eggplant-based recipes:

Eggplant Rollatini

Eggplant Curry with Chickpeas

Grilled Veggie Lasagna

Fried Eggplant

Cook Time: 50 minutes minutes

Total Time: 50 minutes minutes

Fresh ripe slices of eggplant breaded in panko breadcrumbs and parmesan cheese then fried to crispy perfection. This easy vegetarian recipe is perfect as a summer appetizer dipped into marinara sauce or layered into a baked eggplant parmesan.

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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

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Instructions

• Slice the eggplant across the width into thick ½ inch slices. Layout the sliced eggplant on a paper towel lined tray and season both sides of each slice with salt. Set the salted eggplant aside for 45 minutes to allow the salt to draw moisture out of the eggplant.
  
• Whisk together the eggs and milk in a shallow bowl until well combined. In another shallow bowl combine the panko breadcrumbs, parmesan cheese, 1 ½ teaspoon of salt, and ½ teaspoon of black pepper. In a third bowl place the all-purpose flour.
  
• Dredge each slice of eggplant first in the bowl of flour, followed by the egg mixture, and finally the panko breadcrumbs. Gently shake off any excess coating.
  
• Add ¼ inch of oil to a large skillet over medium heat. Once the oil reaches 150°F cook the slices of dredged eggplant 3-4 at a time for 1 to 2 minutes per side until both sides are golden brown and crispy. Transfer the cooked eggplant to a wire cooling rack and continue frying until all the eggplant has been fried.
  
• Sprinkle the cooked eggplant with salt, pepper, and serve with marinara for dipping.
  

Nutrition

Calories: 1034kcal | Carbohydrates: 84g | Protein: 66g | Fat: 52g | Saturated Fat: 25g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 608mg | Sodium: 2407mg | Potassium: 2883mg | Fiber: 29g | Sugar: 39g | Vitamin A: 4642IU | Vitamin C: 59mg | Calcium: 1401mg | Iron: 7mg