Fried Eggplant
Fried eggplant is a delightful dish that combines a crispy exterior with tender, flavorful slices. Perfect for any occasion, whether as an appetizer or side dish, this recipe will have everyone coming back for more. With its golden-brown perfection and versatility, fried eggplant is sure to become a favorite at your dining table.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer/Side Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (adjust to taste)
- 1/4 cup vegetable oil or olive oil for frying
Instructions
- Wash and slice each eggplant into rounds about half an inch thick. Sprinkle lightly with salt and let sit for 30 minutes to draw out bitterness.
- Rinse off the salt and pat dry. Set up three bowls: one with flour, another with beaten eggs, and the last with breadcrumbs mixed with salt and pepper.
- Dip each slice first in flour, shaking off excess, then coat in egg, and finally roll in breadcrumbs until fully covered.
- Heat oil in a skillet over medium heat. Add coated eggplant slices in batches; fry until golden brown on both sides.
- Transfer fried slices onto paper towels to absorb excess oil. Serve warm as an appetizer or side dish.
Nutrition
- Serving Size: 2 fried eggplant slices (100g)
- Calories: 260
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 70mg