Fried Eggplant

Like fried okra and fried zucchini, eggplant is on the list of summer vegetables that only get better once breaded and fried. The eggplant slices are salted to draw out moisture, then coated in a panko-parmesan mixture. Once fried, it becomes golden brown and crunchy. Enjoy this eggplant as an easy summer appetizer, vegetarian main dish, or anytime you crave something fried and delicious!

Is it better to fry or bake eggplant?

In eggplant recipes like this one, frying is the way to go. And don't worry about having to use a monstrous amount of oil—there's no deep-frying going on in this recipe. You just need about 1/4 inch of oil in the bottom of your skillet to cook these slices.

How do you fry eggplant without it getting soggy?

Start by salting the eggplant slices and letting them rest before cooking. The salt draws some of the interior moisture to the surface of the eggplant. A thorough pat with paper towels before breading the eggplant is essential to getting rid of that moisture and preventing soggy slices.

Next, keep an eye on the oil temperature. Keep the oil at about 350 degrees so that the breading stays crispy, while the eggplant cooks through in the center. If the oil temperature slips, the breadcrumb coating soaks up a lot more of it, making the slices soggy. The oil temperature will change throughout cooking—keep an eye on the thermometer and adjust the heat of your burner as needed.

Do you need to soak eggplant before frying?

Nope! Some cooks believe soaking eggplant in salted water is the secret to crispy fried slices, but this recipes uses a different technique of salting each slice. The salt helps draw out moisture producing perfectly crispy slices of fried eggplant.

Can you fry eggplant without salting it beforehand?

Can you? Yes. Should you? No. Eggplant has a high water content, so it's crucial to draw out some of that moisture before you fry it. If you skip the salting, you're setting yourself up for sad, soggy eggplant. Salting the slices and letting them rest on paper towels is any easy step that will help your fried eggplant come out nice and crispy.

Do you peel eggplant before frying?

Eggplant can be cooked either way: skin-on or peeled. This is entirely based on personal preference. Some love the extra bite and purple hue that peaks through the breading of a slice of fried eggplant, while others find the texture of the skin a little crunchy and unappealing once fried.

What type of breadcrumbs are best for fried eggplant?

Panko breadcrumbs are the ideal choice for fried eggplant. Unlike regular breadcrumbs, which are finely ground and denser, panko breadcrumbs are lighter and airier. This unique texture allows them to absorb less oil during frying, resulting in a crispier, crunchier coating for the eggplant. If you can't find panko with Italian seasoning, just mix a few teaspoons of your favorite Italian seasoning blend into the panko.

Can you use this fried eggplant for eggplant parmesan?

Certainly! This fried eggplant works great in dishes like eggplant parmesan. Layer it with marinara sauce and plenty of mozzarella cheese for a full-blown Italian feast!