Enjoy this recipe for crispy and tasty fried eggplant to treat your taste senses. These golden-brown eggplant slices are guaranteed to be a favorite at your table, regardless of whether you’re a vegetarian or just in the mood for a tasty side dish. To get the ideal crispy texture and delicious flavor, adhere to our step-by-step instructions.
Tasting Notes
The Fried Eggplant boasts a satisfying crunch on the outside while maintaining a tender and succulent interior. The subtle bitterness of the eggplant is complemented by a seasoned coating, creating a mouthwatering combination of flavors. This dish pairs exceptionally well with a side of marinara sauce or a creamy garlic aioli.
Ingredients
- 1 large eggplant, thinly sliced into rounds
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- Vegetable oil, for frying
Kitchen Equipment
- Frying pan
- Tongs
- Paper towels
- Mixing bowls
- Whisk
Instructions
- Prepare the Eggplant:
- Wash and dry the eggplant. Cut it into thin rounds, about 1/4 inch thick.
- Create the Dredging Station:
- In one bowl, combine the flour, garlic powder, onion powder, paprika, oregano, salt, and pepper.
- In another bowl, whisk together the eggs and milk.
- Coat the Eggplant:
- Dip each eggplant slice into the flour mixture, ensuring it’s evenly coated.
- Next, dip the coated slice into the egg mixture, covering it completely.
- Fry the Eggplant:
- Heat vegetable oil in a frying pan over medium heat.
- Carefully place the coated eggplant slices into the hot oil and fry until golden brown on both sides. This should take about 2-3 minutes per side.
- Drain and Serve:
- Remove the fried eggplant slices and place them on a paper towel-lined plate to drain excess oil.
- Serve hot and enjoy!
Pro Tips
- Ensure the oil is hot enough before frying to achieve a crispy texture.
- Place the fried eggplant on a wire rack after draining to keep them crispy.
Variations
- Add grated Parmesan cheese to the flour mixture for a cheesy twist.
- Experiment with different seasonings like cayenne pepper or Italian seasoning for unique flavor profiles.
FAQs
Can I bake the eggplant instead of frying?
Yes, you can bake the eggplant slices at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
Can I prepare the eggplant in advance?
While it’s best served fresh, you can partially cook the slices, let them cool, and then finish frying when ready to serve for a crispier result.
Fried Eggplant
Ingredients
- 1 large eggplant, thinly sliced into rounds
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- Vegetable oil, for frying
Instructions
1. Prepare the Eggplant:
- Wash and dry the eggplant. Cut it into thin rounds, about 1/4 inch thick.
2. Create the Dredging Station:
- In one bowl, combine the flour, garlic powder, onion powder, paprika, oregano, salt, and pepper.
- In another bowl, whisk together the eggs and milk.
3. Coat the Eggplant:
- Dip each eggplant slice into the flour mixture, ensuring it's evenly coated.
- Next, dip the coated slice into the egg mixture, covering it completely.
4. Fry the Eggplant:
- Heat vegetable oil in a frying pan over medium heat.
- Carefully place the coated eggplant slices into the hot oil and fry until golden brown on both sides. This should take about 2-3 minutes per side.
5. Drain and Serve:
- Remove the fried eggplant slices and place them on a paper towel-lined plate to drain excess oil.
- Serve hot and enjoy!
Nutrition Information:
Yield:
4 servingsAmount Per Serving: Calories: 250Total Fat: 12gSaturated Fat: 2gCholesterol: 90mgSodium: 400mgCarbohydrates: 30gFiber: 5gSugar: 3gProtein: 7g
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