Easy Fried Eggplant Recipe

Name: Easy Fried Eggplant
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons canola oil; 1 large eggplant, peeled and sliced; 3 eggs, beaten; 2 cups dry bread crumbs

Cook Time: 15 minutes

Fried Eggplant Slices

This recipe yields 4 servings of crispy, golden brown fried eggplant slices. A perfect side dish or appetizer to enjoy with a variety of dips or fresh vegetables!

Ingredients:

2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 large eggs, beaten
2 cups dry bread crumbs

Directions:

Step 1: Gather all ingredients and set them aside for easy access during preparation.

Step 2: In a large skillet, warm the canola oil over medium-high heat.

Step 3: Dip each eggplant slice into the beaten eggs, ensuring it is fully coated.

Step 4: After the eggplant slice is coated in egg, dredge it in the dry bread crumbs, pressing gently to ensure an even coating.

Step 5: Carefully place the breaded eggplant slices into the hot oil, frying them for about 2 to 3 minutes on each side, or until they turn golden brown and crispy.

Step 6: Once fried, remove the eggplant slices from the skillet and place them on paper towels to drain any excess oil.

Step 7: Serve immediately while warm and crispy. Enjoy!

Cooks Note:

This dish pairs wonderfully with a tomato dip, fresh sliced tomatoes, green beans, and a side of bread with butter.

Nutrition Facts (per serving):

Calories: 357
Total Fat: 14g (18% Daily Value)
Saturated Fat: 2g (12% Daily Value)
Cholesterol: 140mg (47% Daily Value)
Sodium: 451mg (20% Daily Value)
Total Carbohydrate: 46g (17% Daily Value)
Dietary Fiber: 5g (18% Daily Value)
Total Sugars: 7g
Protein: 13g (26% Daily Value)
Vitamin C: 2mg (2% Daily Value)
Calcium: 126mg (10% Daily Value)
Iron: 4mg (20% Daily Value)
Potassium: 392mg (8% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Easy Fried Eggplant Recipe

Easy Fried Eggplant is a beloved dish that showcases the versatility of eggplant, offering a crispy and golden exterior while maintaining a soft and savory interior. This simple yet flavorful dish is perfect as a side or even as a main course, especially for vegetarians. Lets take a deeper look into its origins, regional variations, and interesting facts surrounding this classic recipe.

History and Origin

Eggplant, also known as aubergine in many parts of the world, has a long history dating back to ancient India, where it was first domesticated. The vegetable spread throughout the Middle East, North Africa, and Europe. In the United States, eggplant became popular in the 19th century, especially in the South, where it was often fried. The tradition of frying eggplant likely began in the Mediterranean region, where it became a staple ingredient in many dishes. In the U.S., the recipe evolved with the addition of breading and various seasonings, leading to the creation of dishes like fried eggplant.

Regional Variations

While the concept of frying eggplant is universal, different regions have their own unique take on how it should be prepared. In the Mediterranean, for example, fried eggplant is often served with tahini sauce or incorporated into a variety of stews. In Italy, it is frequently found as part of the famous "melanzane alla parmigiana" or eggplant Parmesan, where the fried slices are layered with tomato sauce and cheese. In the U.S., especially in the South, eggplant is often fried and served as a side dish or used in sandwiches, frequently accompanied by remoulade or tomato-based dips.

How It Differs From Similar Dishes

Fried eggplant is often compared to similar dishes like fried zucchini or fried green tomatoes, but it stands apart due to its unique texture and flavor. Unlike zucchini, which can sometimes be bland, eggplant absorbs the breading and seasoning better, giving it a more robust flavor. Additionally, eggplants spongy texture allows it to hold up well when fried, creating a satisfying contrast between the crispy coating and the tender inside. It is also different from eggplant Parmesan in that it does not require the heavy layering of cheese and tomato sauce, making it a lighter alternative for those who prefer a simpler preparation.

Where It Is Typically Served

Fried eggplant is a popular dish in many households, especially in the Mediterranean and Southern U.S. It is often served as a side dish, accompanying meats like grilled chicken or steak, or as part of a larger vegetarian spread. In Italy and Greece, it might be paired with grilled fish, while in Southern American cuisine, it often accompanies fried chicken or BBQ. It is also commonly found in Mediterranean tapas menus, where it is served in small portions as an appetizer or shared dish. This dish is a crowd-pleaser, offering both comfort and versatility.

Interesting Facts

Eggplant is technically a berry! Despite its appearance, it belongs to the Solanaceae family, which includes tomatoes and potatoes.
In some cultures, it was once believed that eating eggplant could cause insanity due to its high solanine content, although this has been debunked by modern research.
Fried eggplant is often enjoyed as a healthier alternative to other fried foods, as eggplant is rich in antioxidants, fiber, and vitamins, especially when its not deep-fried in excess oil.
The texture of eggplant can vary significantly depending on the variety. Some eggplants are smaller and sweeter, while others are larger and more bitter, requiring salting before cooking to remove excess moisture and bitterness.

Conclusion

Fried eggplant is a dish that blends history, culture, and flavor into a satisfying treat. Its origins in the Mediterranean have influenced various regional adaptations, from simple frying techniques to elaborate baked dishes like eggplant Parmesan. Whether served as a side dish, appetizer, or even a vegetarian main course, fried eggplant remains a timeless favorite loved by many. Try this simple recipe to bring a little taste of tradition into your kitchen today!

FAQ about Easy Fried Eggplant Recipe

Leftover fried eggplant should be stored in an airtight container in the refrigerator. It can stay fresh for up to 3 days. For best results, reheat in a skillet or oven to maintain its crispiness.

Yes, you can freeze fried eggplant. Arrange the slices in a single layer on a baking sheet, freeze them for a few hours, then transfer them to a freezer bag. They can be kept frozen for up to 3 months. Reheat them directly from the freezer in an oven or skillet.

Yes, you can use other oils such as vegetable, olive, or peanut oil. The choice of oil may slightly affect the flavor, but the eggplant will still fry well in any of these options.

Soggy fried eggplant can be caused by several factors, including excess moisture in the eggplant slices. To prevent this, be sure to salt the slices and allow them to 'sweat' before frying. You should also avoid overcrowding the skillet while frying, as this can trap steam and cause sogginess.

To make fried eggplant healthier, you can use a non-stick pan with a light spray of olive oil or opt for air frying instead of deep frying. Additionally, you can use whole wheat breadcrumbs or Panko for a lighter, crunchier coating.

Fried eggplant is versatile and can be served with a variety of sides, such as tomato sauce, fresh green beans, a salad, or even as a sandwich in between bread. It also pairs well with cheeses like mozzarella or parmesan.

Yes, you can prepare the breaded eggplant slices ahead of time and refrigerate them. To cook, simply fry them when you're ready to serve. You can also bake them in advance and store them in the fridge, then reheat them for a crispy result.

To remove the bitterness from eggplant, slice it and sprinkle the slices with salt. Let them sit for 20-30 minutes to draw out moisture, then rinse and pat dry with paper towels. This step is especially important if you're using larger eggplants.

Comments

PENELOPE5515

10/06/2025 01:52:54 PM

Cooked for my husband and he absolutely loved it. I even double dipped into the egg again and then dipped into grated parmesan cheese for an additional flavor. This recipe was extremely easy and I will definitely do this one again.

Kristin

07/19/2004 02:00:48 AM

I love fried eggplant, but I haven't made it in a couple of years because I was taught to deep-fry the eggplant slices, and I try to avoid deep-frying our food. But I was really craving it tonight and found this very easy recipe here. After reading the reviews, I decided to try frying the eggplant in fat-free olive oil cooking spray. Delicious and guilt-free! I used seasoned bread crumbs and parmesan cheese, with salt and pepper added for flavor. Even my picky kids loved it. I'm only sad that my husband - who swears that he's not picky - wouldn't even touch it, because he says he hates eggplant. I'm sure he'd change his mind if he gave this recipe a try!

LEAH NICOLLE

09/12/2002 02:27:09 PM

This recipe was pretty good. However, I suggest to not use plain bread crumbs. If you do, add some spices of your own. I made this last night with plain bread crumbs. After I sampled one I realized how bland it tasted. So I sprinkled the eggplants with Garlic Salt, Pepper, and Lawry's Seasoning Salt. That definatley gave it the extra punch I needed after using plain bread crumbs.

NJtoAL

08/15/2019 01:58:14 AM

I added a bunch more spices: garlic, salt, pepper, oregano, basil, rosemary...... good mix of Italian spices. As per other reviews, I dipped in egg, flour, egg, bread crumbs. Then baked it in the oven at 400 for 15 minutes SO much easier than frying separately. It had a nice browned crisp topping. Next time melted cheese and tomato sauce would be great.

silverwithcynthia

03/28/2023 05:07:52 AM

So easy and delicious, I highly recommend cutting them thin, quicker frying time. I sprinkled with kosher salt after while I let them cool on a paper towel. they melted in my mouth. :-)

Ms Jean

08/24/2020 11:27:17 PM

Excellent and so easy! I did sprinkle the unpeeled slices with salt and let sweat for about 25 min. Then rinsed, drained and dried with paper towels. I did add some Italian seasoning, garlic powder and parmesan cheese to the plain bread crumbs for more flavor (saw others added seasonings, as well). I topped several slices with homemade marinara sauce and then topped with slices of mozzarella cheese and microwaved for a short time to melt the cheese. Yummy! I have a good amount of leftovers for the same, plain or eggplant parm sandwich. Thanks!

YaaNJ

12/11/2015 05:32:41 PM

My dad would put the slices in cold salted water. I did so overnight and drained on a towel; dip slices in beaten egg then coat in Italian Seasoned Panko bread crumbs mixed with Parmesan Cheese. Put the Panko in waxed paper and use a rolling pin to make the Panko finer. Fry slowly until golden and keep warm in a very low oven. Enjoy with ketchup. Make scambled eggs with unused egg. This was good & crunchy.

Myra

10/31/2021 04:51:40 PM

Added buttermilk to eggwash plus salt and pepper, then added cornmeal and Parmigiano to the Italian bread crumbs. Topped it with fresh basil leaves and mozzarella. Cutting thick slices of eggplant reduced oil absorption.

Lisa

08/22/2017 03:59:40 AM

My Grandmother used to make this and it was my favorite. I've been making it now for about 35 years. I follow my Grandmother's instructions to keep them from being bitter and then vary the breading to whatever I feel like. I've used plain, Italian, Vigo cheese breadcrumbs and Panko (a very crunchy, really fun twist). The most important step is after you slice the eggplant (personally I like mine peeled), place it on plates with paper towels. Salt both sides and let it sit for 30 minutes. Pat dry. This draws out any bitterness. Now dip in beaten egg, coat in breading and fry in skillet until golden brown. Delicious!

dd

07/23/2016 07:34:48 PM

Yes I made changes to the recipe. I did not peal the eggplant. I made thin slices of the eggplant. I dipped them in flour that I had added salt, pepper, Italian seasoning, and Parmesan cheese too,. I then dipped them in panko., I fried them in a small amount of peanut oil for approx,. 3 minutes. I salted them ........so good.......

Trkeillor

08/07/2019 11:45:19 AM

My family and I really enjoyed this and I will definitely make again! For the dry crumb mixture I added equal parts Panko and Italian seasoned bread crumbs then added about 1/4 C powdered Parmesan, 3/4 tsp garlic salt and 1/2 tsp pepper. Fried on each side approx. 2 and a half to 3 minutes:) This was such a treat!!! Thank you for this awesome recipe!

Columbiagorgelvr

08/16/2025 04:45:06 PM

I HAVE ALWAYS LIGHTLY SALTED THEN 5 MINUTES LATER DRAINED EGGPLANT BUT DON'T PEEL. IT IS PRETTY EASY FROM THERE. I LOVE TO USE PANKOS AND THROW THEM ON THE GRILL.. OHH MY THEY ARE GOOD.

CalmOats3600

07/18/2025 09:27:17 PM

Omg. I made tacos with it. It was delicious!

Robyn Starks

05/21/2025 05:22:48 PM

I love it. I add some Parmesan cheese, garlic salt, and pepper to it.

RowdyClove8770

02/12/2025 09:15:32 PM

A couple tweaks of my own that I added, like more spices and I used planko crumbs for a more crispy outside and I also used cornstarch to dredge.

TrendyUbe9601

02/07/2025 09:48:50 AM

I only had olive & sunflower oil so used the latter. Used breadcrumbs that came with some herbs. Absolutely delicious & possibly the best version of eggplant I’ve ever had. Many thanks!

Samuel Martin

01/25/2025 09:59:40 PM

I’m definitely making this again next week.

burgzvi

01/24/2025 04:15:52 PM

Excellent

Thomas Edwards

12/04/2024 04:14:53 AM

Bro, I feel like Gordon Ramsay now.

Patrick02540

11/26/2024 07:09:01 PM

I am surprised you suggest using canola oil. Very unhealthy, atherogenic/inflammatory. Try using butter and olive oil, or if you really want them tasty and healthy, beef tallow or pig lard.

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Easy Fried Eggplant Recipe