Description
This Fried Eggplant recipe features crispy, golden slices of breaded eggplant fried to perfection. Coated in a seasoned breadcrumb mixture combined with parmesan cheese and fresh parsley, these delicious slices make a perfect appetizer or side dish. Serve them with marinara sauce and fresh herbs for a flavorful treat that's crunchy on the outside and tender inside.
Ingredients
Eggplant Preparation
- 2 small/medium eggplants (1 ½ lbs)
- 1 teaspoon salt
Breading Mixtures
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 3 large eggs, whisked
- 1 ½ teaspoons Dijon mustard
- 1-2 tablespoons heavy cream (optional)
- 2 cups Panko breadcrumbs
- 1 cup grated parmesan cheese
- 3 tablespoons freshly chopped parsley
- ¾ teaspoon garlic salt
For Frying
- Vegetable oil (enough to cover the slices by half in the skillet)
Instructions
- Slice the Eggplant: Slice the eggplants into ¼-inch thick slices. Avoid slicing them thinner to prevent flimsy pieces; slightly thicker slices are acceptable.
- Salt the Slices: Sprinkle the eggplant slices evenly with salt, then transfer them to a colander. Allow them to rest while preparing other ingredients to draw out excess moisture.
- Prepare Breading Stations: In three separate shallow bowls, place the flour mixed with onion powder and paprika in one; whisk together eggs, Dijon mustard, and heavy cream (if using) in the second; and mix Panko breadcrumbs, parmesan cheese, chopped parsley, and garlic salt in the third.
- Dry the Eggplant: One slice at a time, pat each eggplant slice completely dry using paper towels to ensure the breading adheres well and stays crispy.
- Coat in Flour: Dredge each dried slice thoroughly in the seasoned flour mixture, ensuring every surface is coated.
- Dip in Egg Mixture: Dip both sides of the floured slice into the egg mixture just enough to coat. Use the edge of the bowl to let excess egg drip off to avoid sogginess in the breading.
- Coat with Breadcrumbs: Generously coat each slice with the breadcrumb mixture, gently turning and pressing to adhere breadcrumbs well on both sides.
- Heat Oil and Fry: Heat vegetable oil in a skillet over medium-high heat until it reaches 350°F and is shimmering. Fry eggplant slices in batches without overcrowding. Cook each side for 2-3 minutes until golden brown. Adjust heat as needed to maintain temperature and add more oil if necessary.
- Drain and Cool: Remove the fried eggplant slices using a slotted spatula. Place them on cooling racks set over a baking sheet to preserve crispiness or on paper towels if racks are unavailable.
- Serve: Repeat frying with remaining slices. Serve warm with your choice of marinara sauce, fresh basil, arugula, tomatoes, shaved parmesan, and lemon slices for a bright finish.
Notes
- Patting the eggplant slices dry is crucial to avoid soggy breading and achieve a crispy texture.
- If you want a richer egg mixture, add 1-2 tablespoons of heavy cream; this is optional.
- Maintaining the oil temperature around 350°F ensures the slices cook evenly and get golden without absorbing excess oil.
- Don't overcrowd the pan when frying to prevent the temperature from dropping too much and resulting in greasy eggplant.
- Cooling the fried slices on a rack preserves their crispiness better than paper towels.
