Fried Eggplant
on Jun 24, 2022
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This tasty fried eggplant takes less than 30 minutes to make and is deliciously crisp. If you’re looking for a new side dish, give this recipe a try!
Even the pickiest of eaters will love this crispy fried eggplant. It’s easy to prepare and is perfect as a side dish.
Ingredients You’ll Need
- eggplant
- egg
- salt
- cornstarch
- seasoned panko bread crumbs
- Vegetable oil for frying
How to Make Fried Eggplant
- In a small shallow bowl, beat the egg with salt. Place the cornstarch and panko breadcrumbs into two separate shallow dishes.
- Dredge the slices of eggplant in cornstarch panko mixture, coating thoroughly and gently tapping off the excess. Dip in the egg mixture and then in the panko crumbs, pressing firmly. Transfer the coated eggplant to a wire rack and let the coating set for 20 minutes.
- Heat oil in a heavy bottomed skillet with straight sides until it reaches 375°F. Fry the eggplant in batches for about one minute per side until golden brown. Transfer to a paper towel-lined baking sheet. Season with additional salt and pepper and serve with slices of lemon. Sprinkle with shredded mozzarella cheese and warm marinara sauce if desired.
Tips and Tricks
- Choose smaller eggplants that are smooth and shiny. Larger eggplants are more mature and can be bitter.
- Fresh young and firm eggplants may not require salting prior to cooking.
- Cook the eggplant in batches to avoid overcrowding. This will ensure that all slices cook up nice and crispy. Transfer the cooked eggplant to a paper-towel lined baking sheet and keep warm in the oven until the remaining slices are cooked.
Is Eggplant Healthy?
Eggplants are an excellent source of fiber and provide healthy vitamins and minerals. Oil and breading increase the calorie count but eggplant is still a healthier alternative to potato chips and french fries.
Does Eggplant Need To Be Soaked Before Frying?
The eggplant in this recipe doesn’t need to be soaked. Eggplant is sometimes soaked before it’s steamed or when it’ll be cooked along with other ingredients.
Do You Have To Peel Eggplant Before Frying?
Peeling eggplant before frying is a personal preference. If you’ve selected a small, firm, and smooth eggplant you don’t have to remove the skin. In fact, most of the vitamins and minerals are found in the skin. Note that some recipes do call for the eggplant to be peeled.
How Long Do You Soak Eggplant Before Frying?
If you’re soaking a large whole eggplant, it’ll take a minimum of two hours to remove the bitter taste. Eggplant that’s been cut into pieces should be soaked for about 30 minutes.
Should You Salt Eggplant Before Frying?
Some recipes do suggest that eggplants be salted and rinsed to draw out the bitter juices. This step may not be necessary if you’re using young, firm, and fresh eggplants. Some cooks do prefer to salt eggplant before frying as it can produce a silkier texture.
How Do You Keep Eggplant From Absorbing Oil When Frying?
You’ll want to remove as much liquid residue from the eggplant before adding it to the hot oil.To do this, slice the eggplant, place it in a colander and sprinkle it with a generous amount of salt. The salt will draw out the excess moisture, reducing the amount of oil the eggplant absorbs as it fries. Use paper towels to absorb any remaining moisture from the eggplant before frying.
Fried Eggplant Recipe
Ingredients
- 1 eggplant, cut into 1/4 inch thick slices
- 1 egg
- 1 teaspoon salt
- 1/3 cup cornstarch
- 1 cup seasoned panko bread crumbs
- Vegetable oil for frying
Instructions
- In a small shallow bowl, beat the egg with 1/4 teaspoon salt. Place the cornstarch and panko breadcrumbs into two separate shallow dishes.
- Dredge the slices of eggplant in cornstarch panko mixture, coating thoroughly and gently tapping off the excess. Dip in the egg mixture and then in the panko crumbs, pressing firmly. Transfer the coated eggplant to a wire rack and let the coating set for 20 minutes.
- Heat 1/2 inch oil in a heavy bottomed skillet with straight sides until it reaches 375°F. Fry the eggplant in batches for about one minute per side until golden brown. Transfer to a paper towel-lined baking sheet. Season with additional salt and pepper and serve with slices of lemon. Sprinkle with shredded mozzarella cheese and warm marinara sauce if desired.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
