Description
Learn how to make delicious fried eggplant with this easy-to-follow recipe. Crispy on the outside, tender on the inside – a perfect side dish or appetizer!
Ingredients
Scale
Main Ingredients:
- 2 medium eggplants
- 1 teaspoon salt
Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups breadcrumbs (Italian seasoned or plain with added herbs)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Others:
- vegetable oil (for frying)
Instructions
- Slice the eggplants: Cut eggplants into 1/4-inch rounds, sprinkle with salt, and let sit to draw out moisture. Pat dry.
- Prepare breading: Set up three bowls with flour, egg mixture, and breadcrumb mixture.
- Bread the eggplant: Dip each slice in flour, then egg, then breadcrumbs.
- Fry the eggplant: Fry slices in oil until golden and crisp.
- Drain and serve: Transfer to a paper towel-lined plate and serve warm with marinara sauce or as a side dish.
Notes
- For a lighter version, bake the breaded slices at 400°F (200°C) for 20 minutes, flipping halfway.
- Try layering with mozzarella and sauce for eggplant Parmesan.
Nutrition
- Serving Size: 4–5 slices
- Calories: 260
- Sugar: 5g
- Sodium: 410mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 45mg
