Description
Crispy and flavorful fried eggplant slices coated with seasoned panko and parmesan, perfect as an appetizer or side dish served with marinara sauce for dipping.
Ingredients
Scale
Eggplant Preparation
- 2 eggplants
- 1 1/2 teaspoons salt (plus more for seasoning)
Breading Mixture
- 1 cup all-purpose flour
- 3 eggs
- 1/2 cup milk
- 3 1/2 cups panko breadcrumbs
- 1/2 cup grated parmesan cheese (plus more for sprinkling)
- 1 Tablespoon Italian seasoning
- 1/2 teaspoon ground black pepper
For Frying and Garnish
- Vegetable oil (for frying, about 1/2 inch depth)
- 2 Tablespoons chopped fresh parsley
- Marinara sauce (for serving)
Instructions
- Prepare Eggplant: Wash and slice the eggplants into 1/2-inch thick rounds. Lay the slices on a large baking sheet and sprinkle both sides with 1 1/2 teaspoons of salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse the slices under cold water and pat dry with paper towels.
- Prepare Breading Stations: Set up three shallow dishes: place the flour in the first, beat the eggs and milk together in the second, and combine panko breadcrumbs, grated parmesan cheese, black pepper, and Italian seasoning in the third, mixing well to distribute the seasoning evenly.
- Bread the Eggplant: Dredge each eggplant slice first in the flour, shaking off any excess. Dip into the egg mixture to coat well, then press into the breadcrumb mixture to evenly coat both sides. Repeat until all slices are breaded.
- Heat Oil: In a large 12-inch skillet, heat about 1/2-inch of vegetable oil over medium to medium-high heat until it reaches approximately 350°F (177°C).
- Fry Eggplant: Fry the breaded eggplant slices in batches, taking care not to overcrowd the pan. Cook each slice for 2-3 minutes per side, or until golden brown and crispy.
- Drain and Season: Use a slotted spoon to transfer the fried eggplant to a paper-towel lined plate to drain excess oil. Immediately season with additional salt if desired.
- Serve: Arrange the fried eggplant slices on a serving platter. Sprinkle with chopped fresh parsley and additional grated parmesan cheese. Serve warm with marinara sauce for dipping and enjoy!
Notes
- Salting the eggplant is key to removing bitterness and excess moisture, which helps achieve a crispier texture when fried.
- Ensure the oil temperature stays around 350°F to prevent greasy or soggy eggplant slices.
- Use panko breadcrumbs for extra crunchiness.
- Serve immediately for the best texture and flavor.
- This recipe can easily be doubled to feed a larger crowd.
