Seasoned panko breadcrumbs give this Fried Eggplant a light, crispy texture and savory flavor. Serve with marinara sauce for a quick, easy appetizer to your next Italian dinner.
Fried eggplant is one of my favorite appetizers lately. This recipe starts similar to eggplant parmesan, with slices of eggplant dredged and breaded in panko crumbs. But instead of the work of layering and baking them, the slices are simply deep fried until golden brown and perfectly crispy. So good!
Why You’ll Love This Fried Eggplant Recipe
What makes this appetizer so great? Here are a few things!
- Crispy breading. The eggplant slices are coated in panko breadcrumbs which get super crunchy without being heavy or holding onto too much grease.
- Quick & easy. These fried eggplant slices give you many of the flavors of eggplant parm without all the work. The hands-on time is only 25 minutes or so.
- Simple ingredients. You’ll need eggplant, breadcrumbs, and pantry staples like milk and eggs to make this recipe. I usually have everything in the kitchen and just need to grab an eggplant or two at the grocery store.
What You’ll Need
This eggplant recipe is made with breadcrumbs and just a few basic ingredients. Scroll down to the recipe card below for measurements.
- Eggplants – Choose firm, smooth eggplants without blemishes for the best texture and flavor.
- Salt – Salting the eggplant helps to remove any bitterness.
- All-purpose flour
- Eggs
- Milk – Any milk will work for the egg wash.
- Breadcrumbs – Panko breadcrumbs offer the lightest, crispiest texture.
- Parmesan cheese – Freshly grated is best.
- Spices – Italian seasoning, salt, & black pepper
- Vegetable oil – Or other neutral oil for frying.
- Parsley – For garnish.
- Marinara sauce – I love to serve these with my homemade marinara sauce.
How To Make Fried Eggplant
This fried eggplant recipe is super easy to make, just remember to leave time to salt the eggplant. You can find the printable version of the instructions in the recipe card below.
- Prep. Wash and slice the eggplant into 1/2-inch thick rounds. Place on a baking sheet and sprinkle both sides with salt. Let sit for 30 minutes then rinse under cold water and dry with paper towels.
- Bread the eggplant. Place flour in one shallow dish, whisk the eggs and milk in another, and then combine the panko, cheese, and seasonings in a third one. Dredge each eggplant slice in the flour then dip in the egg mixture before pressing into the breadcrumb mixture. Repeat with all slices.
- Fry. Heat 1/2 inch of vegetable oil over medium-high heat until it reaches 350F. Fry the eggplant in batches, cooking each one for about 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
- Enjoy. Sprinkle with chopped parsley and additional parmesan cheese. Serve with warm marinara sauce for dipping.
Why Do You Need To Salt The Eggplant?
Salting the eggplant helps with two things – it helps remove any bitterness from the eggplant and it also removes excess moisture. Both are key to ensuring your deep fried eggplant slices turn out nice and crispy with a great flavor. No one wants to bite into bitter, mushy eggplant!
Tips for Success
Here are a few tips to help you make the best fried eggplant
- Slice evenly. Try to make sure that each eggplant slice is roughly the same thickness so that they cook evenly in the pan.
- Use a thermometer. For consistent frying results, I recommend using a thermometer to ensure the oil stays at 350F throughout the frying process. It needs to be preheated so that the eggplant slices start frying as soon as they are added to the oil.
- Fry in batches. You will need to fry these eggplant slices in a few different batches to avoid overcrowding the pan. You want enough space for each slice that the edges can get crispy too.
- Add other seasoning. For extra flavor, consider adding a dash of garlic powder or cayenne pepper to the breadcrumb mixture.
- Do I need to peel the eggplant before frying? Nope, there’s no need to peel the eggplant in this recipe! You can if you want to, of course, but there’s no need.
Can I Make This In The Oven?
Sure. While you couldn’t technically call it “fried” eggplant, you can make this recipe in the oven. Just bake the breaded eggplant slices in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Serving Suggestions
I love to serve this fried eggplant as an appetizer. I usually arrange the slices on a serving platter then top with some chopped parsley and extra parmesan. Then some marinara sauce for dipping, of course! Fresh lemon wedges are another alternative for serving.
To turn it into a main dish, you can stack it with layers of fresh mozzarella, marinara, and basil for a twist on classic eggplant parm.
How To Store Leftovers
- Fridge. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat in an oven or air fryer to retain crispiness. If you reheat them in the microwave, they will be a bit soggy.
More Easy Veggie Recipes To Try
Fried Eggplant
Ingredients
- 2 eggplants
- 1 1/2 teaspoons salt (plus more for seasoning)
- 1 cup all-purpose flour
- 3 eggs
- 1/2 cup milk
- 3 1/2 cups panko breadcrumbs
- 1/2 cup grated parmesan cheese (plus more for sprinkling)
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon. ground black pepper
- Vegetable oil for frying
- 2 Tablespoons chopped fresh parsley
- Marinara sauce for serving
Instructions
- Wash and slice the eggplants into 1/2-inch thick rounds. Lay the slices on a large baking sheet and sprinkle both sides with 1 1/2 teaspoons of salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse the slices under cold water and pat dry with paper towels.
- In three shallow dishes, place the flour in one, beat the eggs and milk in another, and in the last one, combine the panko, grated parmesan cheese, black pepper, and Italian seasoning. Mix well to ensure the seasoning is evenly distributed.
- To bread the eggplant, dredge each slice in the flour, shaking off any excess. Dip the floured slices into the egg mixture, ensuring they are well coated. Finally, press the slices in the breadcrumb mixture, coating both sides. Repeat with all the eggplant slices.
- In a large 12-inch skillet, heat about ½-inch of vegetable oil over medium to medium-high heat, until it reaches about 350°F (177°C).
- Fry the eggplant in batches, ensuring not to overcrowd the pan. Cook each slice for about 2-3 minutes per side, until golden brown and crispy.
- Use a slotted spoon to remove the eggplant and transfer to a paper-towel lined plate to drain excess oil. Season immediately with more salt, if desired.
- Arrange the fried eggplant slices on a serving platter and sprinkle with chopped fresh parsley and additional grated parmesan cheese, serve with warmed marinara sauce for dipping. Enjoy!
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