Crispy Fried Eggplant Recipe
Enjoy this delicious Crispy Fried Eggplant Recipe, perfect as a side dish or snack.
Equipment
- large skillet
- Sharp Chef's Knife
- wire rack
- Shallow Bowls
Ingredients
Eggplant and Coating
- 1 large Globe Eggplant (about 1 pound)
- 1 cup All-Purpose Flour
- 2 large Eggs
- 2 cups Panko Breadcrumbs
- ½ cup Grated Parmesan Cheese
- 1 teaspoon Dried Oregano
- ½ teaspoon Garlic Powder
- 1 teaspoon Sea Salt (plus more for sweating)
- ½ teaspoon Black Pepper
- Vegetable Oil for Frying (like sunflower or canola)
Instructions
Preparation
- Wash the eggplant and trim off the green stem end.
- Cut the eggplant into rounds about half an inch thick.
- Lay the slices out on a wire rack or paper towels and sprinkle salt on both sides.
- Let sit for 20-30 minutes to sweat and draw out bitterness.
- Rinse the slices under cold water and pat dry.
Coating
- Set up three shallow bowls for coating: flour with salt and pepper, whisked eggs, and the panko mixture with Parmesan, oregano, and garlic powder.
- Dredge each eggplant slice in flour, then dip in eggs, and finally press into the panko mixture.
Frying
- Heat about an inch of vegetable oil in a large skillet over medium-high heat.
- Fry the eggplant slices in batches for about 3 minutes per side until golden brown.
- Drain on paper towels and sprinkle with sea salt while hot.
Notes
Serve immediately for the best crunch and flavor.
Nutrition
Serving: 1ServingCalories: 280kcalCarbohydrates: 30gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 300mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 3mgCalcium: 200mgIron: 1mg
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