Fried Eggplant

    • Prep Time
    • 20 mins
    • Cook Time
    • 20 mins
    • Difficulty Level

This is a recipe for fried eggplant. This is one of my fave vegetables to fry. It’s beyond delicious! Crispy on the outside and creamy on the inside. I like to serve this with a side of tahini dressing or some basic tomato sauce, just to dip the eggplant into.

This is a perfect vegetarian appetizer to serve with any meal. And, it’s perfect year round. Enjoy!

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11 Ratings

Ingredients

  • 2 eggs
  • 1/4 cup water
  • 1/2 cup flour
  • 2 cups breadcrumbs
  • 1 large eggplant
  • salt to taste
  • pepper to taste
  • 2 scallions chopped (optional)
  • chopped parsley (garnish)

Instructions

  • 1. In a shallow bowl, beat eggs and water until evenly incorporated. In another shallow bowl, sprinkle flour evenly, and in a third, spread out the breadcrumbs.
  • 2. Slice eggplant to 1/4-inch thick.
  • 3. Fill a heavy-bottomed pan with oil and heat over medium heat. Coat eggplant slices with flour. Dip eggplant into the egg mixture, and generously coat the eggplant slices in breadcrumbs.
  • 4. Carefully place eggplant slices, one at a time, into the hot oil. Be careful not to overcrowd the pan, you don’t want soggy eggplant! Fry on both sides until golden brown and cooked through, 2-4 minutes per side. Set the finished eggplant slices on a paper towel, and repeat until all the eggplant slices are fried.
  • 5. Garnish with scallions, parsley and serve with some tomato sauce on the side. Enjoy!

Instructions

  • 1. In a shallow bowl, beat eggs and water until evenly incorporated. In another shallow bowl, sprinkle flour evenly, and in a third, spread out the breadcrumbs.
  • 2. Slice eggplant to 1/4-inch thick.
  • 3. Fill a heavy-bottomed pan with oil and heat over medium heat. Coat eggplant slices with flour. Dip eggplant into the egg mixture, and generously coat the eggplant slices in breadcrumbs.
  • 4. Carefully place eggplant slices, one at a time, into the hot oil. Be careful not to overcrowd the pan, you don’t want soggy eggplant! Fry on both sides until golden brown and cooked through, 2-4 minutes per side. Set the finished eggplant slices on a paper towel, and repeat until all the eggplant slices are fried.
  • 5. Garnish with scallions, parsley and serve with some tomato sauce on the side. Enjoy!

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  • 11 people rated this recipe

  • Average Rating

    (3.6 / 5)


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