For a long time, I avoided making fried eggplant recipes. I had no problem cooking eggplant other ways, but anytime I tried to fry the stuff…well, it totally sucked. No matter what I did, the eggplant just drank up the oil, creating sad, soggy slices that completely weighed me down. It was easier to pretend that fried eggplant didn’t exist than to disappoint myself with the results!
Then, I learned a little secret that completely changed my life: Cut the eggplants lengthwise. Most people cut them crosswise into little rounds, but there’s something about how the eggplant fibers run that make lengthwise slices soak up less oil…who knew! As a bonus, you’ll also spend less time dredging and frying and you’ll end up with more crunchy surface area.
If you’re new to frying, here’s how to master the technique at home.
How to Fry Eggplant
Yield: About 4 servings
Ingredients:
- 1 medium eggplant (about 1-1/4 pounds)
- Kosher salt
- 2 large eggs
- 3/4 cup Panko bread crumbs
- 1/2 cup Parmesan cheese
- 1 teaspoon Italian seasoning
- 3/4 teaspoon garlic salt
- Canola oil (or another oil with a high smoke point)
Step 1: Prepare the Eggplant
The best way to prevent the eggplant from soaking up all the oil is to salt the slices. I know, this takes time and creates another dish to wash, but trust me when I say this step really makes a huge difference!
Slice off the bottom and the top of the eggplant. Slice the eggplant lengthwise into 1/2-inch slices. Place the slices in a colander and sprinkle both sides generously with salt. Allow them to sit for 45 minutes to an hour, until you see big drops of water on the surface of the slices.
Rinse the eggplant slices under cold, running water, gently rubbing the surface with your fingers to remove any excess salt. Place them on a paper-towel lined baking sheet and press into them with a towel until they’re very dry on the surface.
By the way, have you heard of graffiti eggplant?
Editor’s Tip:Â If you want to make eggplant fries, cut the slices lengthwise into 1/2-inch strips after you’ve salted, washed and dried them.
Step 2: Get Ready to Fry
Now that your eggplant is prepared, it’s time to get your batter ready! Making a very fine breadcrumb mixture is another key to preventing the oil from soaking into the eggplant’s tender flesh.
In a small bowl, whisk the eggs together and set aside. Place the Panko, Parmesan cheese, Italian seasoning and garlic salt in a food processor. Pulse until the mixture if very fine and remove the breadcrumbs to a shallow bowl.
Working with one slice at a time, dip an eggplant slice into the egg mixture before tossing it into the breadcrumbs. Press down firmly with your hands to make sure the maximum amount of breading adheres to the eggplant. Set the breaded eggplant slices aside on a piece of wax paper.
Editor’s Tip: Keep your hands from getting too batter-filled by using one hand exclusively for the wet ingredients and the other hand for the dry ingredients. It takes some coordination, but it makes cleanup so much easier!
Step 3: Fry ‘Em Up
The time is here to get frying! Choose your favorite skillet and heat it over medium-high heat. Add 1/4-inch of your cooking oil. That’s really not that much, but I promise it’s all you need!
Once the oil is hot, add the eggplant slices a few at a time, being careful not to crowd the pan. Cook the eggplant slices for about 5 minutes, turning once halfway through, until they’re golden brown on both sides.
Editor’s Tip: Your frying oil should be between 350°F to 375°F, but since we’re using such a small amount of oil it’d be hard to get a thermometer in there. To test if your oil is hot enough, toss in a small piece of bread. It should be golden brown on the oil side within 30 seconds. That means you’re ready!
Step 4: Keep Your Eggplant Warm and Enjoy
Since you’re cooking the eggplant in batches, you’ll want to keep them warm while you finish frying the rest of the slices. The best way to do this is to place them in a 250°F oven. I like to use a baking sheet lined with an oven-safe wire rack to keep the slices crispy on both sides. (Then, give these baked eggplant recipes a try.)
Once all the pan-fried eggplant is finished cooking, you’re ready to serve! You can use these fried eggplant to make the best eggplant Parmesan of your life, you can eat them as-is on a bed of quinoa or sauteed vegetables. Better yet, enjoy them as a snack with a side of marinara sauce.
More Ways to Love Eggplant
Spicy Grilled EggplantThis side dish goes well with any meat you might also be grilling. Thanks to the Cajun seasoning, the zesty eggplant gets more attention than an ordinary veggie. —Greg Fontenot, The Woodlands, Texas
Contest-Winning Eggplant ParmesanBecause my recipe calls for baking the eggplant instead of frying it, it’s much healthier than other parmesans! The prep time is a little longer than for some recipes, but the Italian flavors and rustic elegance are well worth it. —Laci Hooten, McKinney, Texas
Classic RatatouilleThis rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin
Mediterranean Chicken in Eggplant SauceSpice-coated chicken thighs simmer in a rich red pepper-eggplant sauce. This savory entree is perfect for an everyday meal or potluck. It's an easy slow-cooker dish to prepare in the morning so that dinner is ready at the end of the day.—Judy Armstrong, Prairieville, Louisiana
Roasted Eggplant SpreadBlack pepper and garlic perk up this out-of-the-ordinary spread that hits the spot on a crisp cracker or toasted bread slice. —Barbara McCalley, Allison Park, Pennsylvania.
Grilled Eggplant Parmesan StacksWe love eggplant Parmesan, but when it’s hot outside, the dish feels too heavy. Grilled eggplant slices topped with tomato, mozzarella and Parm satisfy everyone. —Joann Parlin, Little Egg Harbor, New Jersey
Eggplant Flatbread PizzasI'm now a professional chef, but I loved making this recipe for the family on Friday nights as a home cook. We like to shake pizza up with unique, fresh toppings. —Christine Wendland, Browns Mills, New Jersey. If you're a vegan, then you must check out our collection of
vegan eggplant recipes.
Eggplant Sausage CasseroleIf you want your kids to happily eat their eggplant, serve it in this lovely layered casserole. Our whole family enjoys it. Always a popular potluck item, it's a great company dish, as well. —Carol Mieske, Red Bluff, California
Ragin' Cajun Eggplant and Shrimp SkilletWe have a large summer garden where lots of produce lingers into fall. That’s when we harvest our onions, bell peppers, tomatoes and eggplant—some of the key ingredients of this dish. This recipe turns Cajun with the holy trinity (onion, celery and bell pepper), shrimp and red pepper flakes. —Barbara Hahn, Park Hills, Missouri
Lime and Sesame Grilled EggplantWhen I lived in Greece, I fell in love with eggplant. My recipe's seasonings have an Asian theme, but the dish still makes me think Greek. —Allyson Meyler, Greensboro, North Carolina. Have you tried this
Asian eggplant?
Makeover Eggplant ParmesanHere's a healthy version of a restaurant classic that you can easily make at home. Our recipe has 300 fewer calories and half the fat and sodium of typical eggplant Parmesan. —Taste of Home Test Kitchen. Looking for more variations? Try this delicious
vegan eggplant Parmesan recipe.
Grilled Eggplant SandwichesGrill this eggplant, tomato and goat cheese sandwich to perfection...it makes a delicious meatless meal. —Jennifer Jaras, Corona, California
Eggplant FriesMy kids love this snack—and I like that it's healthy. Coated with Italian seasoning, Parmesan cheese and garlic salt, these veggie sticks are broiled, not fried, so there's no guilt when you crunch into them. —Mary Murphy, Atwater, California
Eggplant & Zucchini RollatiniSomeone at the table is bound to praise your rollatini dish, then ask what the heck it is. Your simple answer: thin slices of eggplant that are lightly breaded and fried, covered with cheeses, rolled up, topped with tangy tomato sauce and baked. —Andrea Rivera, Westbury, New York
Slow-Cooked RatatouilleI get my son to eat eggplant by cooking this classic French veggie dish low and slow. A side of rice and some garlic cheese bread also help. —Diane Goedde, Red Lodge, Montana
Creamy Eggplant & Mushroom Monte CristoAs a child, I wouldn’t eat veggies. As a parent, I try to include them in creative ways. I'm proud to say this eggplant sandwich is a hit with my son. —Macey Allen, Green Forest, Arkansas
Artichoke Ratatouille ChickenI loaded all the fresh produce I could find into this speedy chicken dinner. Serve it on its own or over pasta. —Judy Armstrong, Prairieville, Louisiana
Mediterranean Eggplant DipI love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. —Stacy Mullens, Gresham, Oregon
Grilled Vegetable and Goat Cheese NapoleonsVegetarian or not, your guests will savor this meatless entree at your next summer soiree. —Joan Meyer, New York, New York
Grilled Eggplant with Feta relishI created this impressive light side dish for my vegetarian friends. It’s easy, fast and a standout recipe for company. —Amanda Dekrey, Fargo, North Dakota
Grilled Eggplant Pita PizzasWe grow eggplants and love to use them for our special pizza. Grilling adds robust flavor to the crust, veggies and garlic. Waiting for the eggplants to grow is the hardest part! —Judy Barrett, Chelsea, Alabama
The Best Eggplant ParmesanI love eggplant and have many recipes that include it, but this one is my favorites. The cheeses and seasonings make the dish unforgettable. —Dottie Kilpatrick, Wilmington, North Carolina
Updated: Nov. 07, 2019
