This fried eggplant is made with eggplant slices, parmesan cheese, panko breadcrumbs, and seasoning—crispy, cheesy, and perfect for dipping.
I didn’t grow up eating eggplant. Honestly, I think the first time I saw one up close I was in college, standing in front of the weird produce section at a co-op, holding it like, what do I even do with this thing?
Fast forward a few years—I was helping my aunt clean out her kitchen one August, and she handed me a bowl of salted eggplant slices, muttered something about frying them, and wandered off to water her basil. I didn’t know what I was doing. I burnt the first batch. I may or may not have forgotten to flour a few slices. But eventually, somehow, by the grace of too much parmesan and a bit of heat—I figured it out.
And now? I make this fried eggplant recipe every single summer. When the eggplants are cheap and everywhere, when tomatoes are ripe and marinara tastes like something more than just “jar sauce,” and when you’re barefoot in your kitchen just trying to make something that doesn’t feel like a chore.
This isn’t some fancy twist. It’s just good food. Crispy, cheesy, a little salty, and begging to be dipped into something warm. If you’re not already an eggplant person, this recipe might be your gateway drug. Fair warning.
Why You’ll Love This Fried Eggplant Recipe?
Let’s be real for a sec—eggplant can be weird. Slimy if undercooked. Spongy if overcooked. Kind of bitter if you don’t treat it right. But when it’s sliced just thick enough, salted like you mean it, and breaded with panko and parmesan? Magic. Literal golden magic.
I love how every bite gives you that shhhk crunch when you bite through the coating, followed by soft, creamy eggplant inside. It’s the kind of texture contrast that just works. And no, you don’t need to deep-fry anything here. A shallow pan and a few tablespoons of oil will do the job.
The best part? You can serve it a hundred different ways. Appetizer with marinara. Stacked into a messy sandwich. Even layered in a lasagna if you’re feeling ambitious. But honestly? Standing at the counter, eating it straight off the cooling rack, is peak experience. (That’s the real chef’s portion, right?)
Ingredient Notes:
This list is simple, but let me give you the lowdown—because these ingredients do more than they seem.
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Eggplants (2 medium, about 3 lbs): Smooth, shiny, and firm to the touch. Don’t buy the ones that look like they’ve been through something.
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Salt (1½ tsp + more): Salting isn’t optional here. It’s the difference between delicious and weirdly watery.
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All-purpose flour (1 cup): First stop in the breading train. Helps everything else stick like glue.
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Eggs (3) + Milk (½ cup): Whisked together. Classic binding magic.
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Panko breadcrumbs (3½ cups): The crispy queen. I like mine pre-seasoned with Italian herbs because lazy, but you do you.
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Grated parmesan (½ cup): Adds saltiness and a little richness. The kind of cheese that gets golden and crispy at the edges.
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Black pepper (½ tsp): Not a huge amount, but enough to keep things from falling flat.
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Vegetable oil: You only need about ¼ inch in the pan. Don’t stress about brands or types.
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Chopped parsley (optional): For color, if you’re serving these to guests and want them to think you’re classy.
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Marinara sauce: Store-bought or homemade. Just make sure it’s warm. Cold sauce + hot eggplant = kinda sad.
How To Make Fried Eggplant?
Step 1: Slice and salt
Cut your eggplant into ½-inch thick rounds. Not paper-thin, not doorstop-thick. Lay them on paper towels, salt both sides generously, and let them sit for 45 minutes. Yes, 45. Not 15. Don’t rush this. It pulls out excess water and tames any bitterness.
Step 2: Dredging station time
Get out three bowls. One for flour. One for eggs + milk, whisked like your life depends on it. One for panko, parmesan, salt, pepper. You’re about to become a breading machine.
Step 3: Coat and coat again
Take each slice and dip it in flour (shake off extra), then into the egg wash, then press it into the breadcrumb mix. Really press. You want that coating to cling on like your cat when you try to put it in the bathtub.
Step 4: Fry, but don’t panic
Heat about ¼ inch of oil in a big skillet over medium heat. When you drop in a breadcrumb and it sizzles but doesn’t burn, you’re good to go. Fry 3–4 slices at a time. Flip after about 1–2 minutes per side. Don’t overcrowd the pan. Don’t walk away. (I mean, you can, but you’ll probably regret it.)
Transfer cooked slices to a wire rack or paper towels. Keep going till you’ve got a golden pile.
Step 5: Season again. Serve hot.
While they’re still warm, sprinkle with a little more salt and some chopped parsley. Then immediately serve with marinara. Or pesto. Or nothing at all. You earned it.
Want To Save This Recipe?
Storage Options:
If you have leftovers (?!), store them in the fridge in an airtight container. They’ll keep for 2–3 days. Reheat in a 350°F oven or toaster oven until hot and crisp. Avoid the microwave unless you want soggy sadness on a plate.
Freezing: It works okay. Lay slices on a baking sheet, freeze individually, then transfer to a bag. Bake from frozen when ready to use. Not as good, but still totally edible.
Variations and Substitutions:
Recipes are roadmaps, not rules. Here’s how you can riff on this fried eggplant:
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Make it gluten-free: Use GF breadcrumbs and flour. You won’t miss a thing.
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Add heat: A pinch of cayenne or crushed red pepper in the crumbs = perfect little kick.
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Cheese swap: Romano, asiago, or even nutritional yeast if you’re dairy-free.
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Oven-baked version: Brush with oil, bake at 425°F for 20 minutes, flipping halfway. Still crisp. Just less greasy.
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Use them as a base for eggplant parm sliders: Stack with mozzarella, sauce, and a tiny bun. Thank me later.
What to Serve with Fried Eggplant?
It can be a snack or a whole thing. Totally depends on the vibe.
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Warm marinara: The classic. Required, if you ask me.
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Garlic toast or crusty bread: Scoop and devour.
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Simple salad: Something crisp and lemony to cut the richness.
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Spaghetti: You know, for that almost-eggplant-parm energy.
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Burrata or mozzarella: Melty cheese on crispy eggplant? Say less.
Frequently Asked Questions:
Do I have to salt the eggplant first?
Yes. I know, it feels extra. But it’s how you get rid of that weird bitterness and sogginess. Think of it as a pre-fry spa treatment.
Can I use the air fryer?
Totally. Brush lightly with oil and cook at 375°F for 10–12 minutes, flipping once. Super crispy.
Can I skip the parmesan?
Sure! It’ll be a little less salty and cheesy, but still crunchy and good.
That’s it—fried eggplant that tastes like summer, works for any occasion, and is wildly easy to inhale in one sitting.
Make it. Tweak it. Eat it hot off the rack while pretending you’re “just tasting.” Then come back and tell me what you dipped it in. Or if you ate the whole thing alone at midnight. (Been there.)
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Fried Eggplant
Ingredients
- 2 medium eggplants approximately 3 lbs total
- 1½ teaspoons salt plus additional for seasoning
- 1 cup all-purpose flour
- 3 large eggs
- ½ cup whole milk
- 3½ cups panko breadcrumbs preferably Italian seasoned
- ½ cup grated Parmesan cheese
- ½ teaspoon ground black pepper
- Vegetable oil for shallow frying
- 2 tablespoons fresh parsley chopped (optional, for garnish)
- Marinara or tomato sauce for serving
Instructions
Prepare the Eggplant:
- Slice the eggplants into ½-inch thick rounds. Lay the slices on a tray lined with paper towels. Sprinkle both sides of each slice with salt, then allow them to sit for 45 minutes to draw out excess moisture. Pat dry before breading.
Set Up Breading Station:
- In one shallow bowl, place the flour. In a second bowl, whisk together the eggs and milk until fully combined. In a third bowl, mix the panko breadcrumbs, Parmesan cheese, 1½ teaspoons of salt, and black pepper.
Dredge the Eggplant:
- Working one slice at a time, dredge each piece first in the flour, ensuring it is evenly coated. Dip into the egg mixture, allowing excess to drip off, then press into the breadcrumb mixture, coating thoroughly. Gently shake off any loose coating.
Heat the Oil:
- In a large skillet, pour enough vegetable oil to reach approximately ¼ inch in depth. Heat over medium heat until the oil reaches 350°F (175°C), or until a small breadcrumb dropped in sizzles on contact.
Fry the Eggplant:
- Fry the coated eggplant slices in batches of 3 to 4, without overcrowding the pan. Cook for 1 to 2 minutes per side, or until golden brown and crisp. Transfer to a wire rack or paper towel–lined tray to drain.
Season and Serve:
- While still warm, sprinkle the fried eggplant with additional salt to taste. Garnish with chopped parsley if desired. Serve immediately with warm marinara or tomato sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
