Fried Eggplant
This fried eggplant features thick-cut slices of eggplant, coated in seasoned panko breadcrumbs and parmesan, then shallow-fried to crisp perfection. A simple and satisfying vegetarian appetizer, ideal for dipping in marinara or layering into baked dishes.
Servings
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
To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. Ensure the marinara sauce and Parmesan are certified gluten-free, as some packaged varieties may contain gluten-based additives.