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With a crispy outside and tender middle, this fried eggplant dipped in marinara will be a favorite way to eat your veggies!
Fried Zucchini is always a go-to, but this less-made fried eggplant is just as flavorful and delicious! It’s a tasty appetizer that hits the spot.
We love To Fry Eggplant!
Sometimes it’s hard to eat your veggies, but for some reason making them fried and crispy seems to help. We love a good fried veggie – especially Fried Pickles or Fried Green Beans and of course, this fried eggplant.
Why we love this appetizer:
- So good. You still get that crispy exterior and tender center that is just so addicting!
- Quick and easy. This fried eggplant recipe is simple and whips up in no time!
- Dippable. We love to dip it in Marinara as this has a bit of an Italian flair, but of course, Ranch Dressing would be a great option.
If you love Eggplant Parmesan (or Eggplant in general), then you’ll love this recipe. We’ve decided it’s the best way to eat it!
Ingredients
- vegetable oil – the oil needs to reach about 350°F. Use an oil with a high smoke point such as vegetable oil, canola oil, peanut oil, or olive oil labeled suitable for frying.
- eggplant – Look for a consistent smooth shiny skin that is firm when pressed and feels heavy for its size. Ones that are soft, dull, or wrinkly have been stored poorly or are old. The skin on the eggplant becomes more bitter the larger it grows, I recommend peeling it before slicing and frying but you can choose to leave it on. Cut the eggplant into ¼-inch-thick slices.
- Panko breadcrumbs with Italian seasoning – or use Italian-flavored bread crumbs or mix in herbs and spices to plain.
- large eggs
How to Fry Eggplant
- PREP. In a large skillet over medium-high heat, heat oil.
- EGGPLANT. Add beaten eggs to a shallow bowl and bread crumbs to another bowl.
- Dip sliced eggplant into egg, then into breadcrumbs.
- FRY. Fry in batches in a large skillet in the hot oil until golden brown (2-3 minutes per side).
- Drain excess oil from the eggplant slices on paper towels. Sprinkle with parmesan cheese, if desired and serve warm with warm marinara.
Pro Tip!
When using large eggplants many people choose to salt the sliced eggplant to help draw out extra moisture leaving the fried eggplant even softer, tender, and more flavorful.
Sprinkle 1-2 tablespoons of salt on each side of the slices. Place them in a colander and give the slices 30-60 minutes to weep and drain.
Air Fryer Directions
When cooking the eggplant in the air fryer you’ll most likely want to salt the eggplant before coating it.
- EGGPLANT. Coat the eggplant according to the recipe directions and then spray both sides with olive oil or cooking spray. Arrange the eggplant in a single layer, making sure that they do not touch.
- The size of the air fryer basket will determine how many slices you will be able to fit. Try to place similarly sized rounds together so they cook evenly.
- FRY. Preheat the air fryer to 370°F and fry for 10 minutes, flip and fry for another 8-10 minutes.
Recipe Tips
- Work in batches. Most skillets can accommodate frying 3-4 eggplant rounds at a time. While frying eggplant, replenish the oil level as needed and allow time for it to reach the correct temperature.
- To keep the fried eggplant warm, heat the oven to about 200°F and line a baking pan with a paper towel. As the eggplants finish frying place them onto the baking pan in the oven.
- Serving suggestions. Serve as an appetizer, side dish, or even as part of the main course.
- Appetizer. Set out dip alongside it like Marinara Sauce, Homemade Ranch Dressing, or Velveeta Spinach Dip.
- Side dish. Serve along every dish from Smothered Pork Chops to Hamburgers.
- Main dish. Many main dishes taste great topped with fried eggplant such as Chicken Tetrazzini and Creamy Garlic Penne Pasta.
Storing Info
- Prep ahead of time. Coat the eggplant slices a few hours ahead of time and keep them covered in the refrigerator until you are ready to fry them up.
- STORE. Leftover crispy fried eggplant can be stored in an airtight container in the fridge for 3-4 days.
- To reheat. Reheat them in the microwave. If you have a little more time, they are best when reheated in the oven that way the outside can crisp up a bit.
For More Fried Veggies:
Fried Eggplant Recipe
Ingredients
- 1 cup vegetable oil
- 1 large eggplant peeled and sliced
- 3 eggs beaten
- 2 cups Panko breadcrumbs with Italian seasoning
Instructions
- In large skillet over medium-high heat, heat oil.
- Add beaten eggs to a bowl and bread crumbs to another bowl.
- Dip sliced eggplant into egg, then into breadcrumbs.
- Fry in batches in large skillet until golden brown (2-3 minutes per side).
- Drain eggplant slices on paper towels and serve warm with warm marinara.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
