Fried Eggplant Recipe
With a crispy outside and tender middle, this fried eggplant dipped in marinara will be a favorite way to eat your veggies!
Servings: 5
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
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.
Nutrition
Serving: 1g | Calories: 541kcal | Carbohydrates: 23g | Protein: 7g | Fat: 48g | Saturated Fat: 8g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 98mg | Sodium: 215mg | Potassium: 293mg | Fiber: 4g | Sugar: 5g | Vitamin A: 164IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg