Description
Fried eggplant is a delightful dish that transforms the humble vegetable into a crispy, golden treat. With its rich flavor and satisfying crunch, this recipe is perfect for serving as an appetizer, side dish, or even a main course. The key to achieving the ideal texture lies in salting the eggplant before frying, which removes excess moisture and bitterness. Paired with your favorite dipping sauce or garnished with fresh herbs, fried eggplant will impress both vegetarians and meat lovers alike.
Ingredients
⦁ 1 large eggplant (or 2 medium)
⦁ 1 cup all-purpose flour
⦁ 2 large eggs, whisked
⦁ 1 cup breadcrumbs (seasoned or panko)
⦁ Olive oil for frying
⦁ Salt
Instructions
1. Slice the eggplant into ½ inch rounds; sprinkle with salt and let sit for 30 minutes to draw out moisture.
2. Rinse the salted slices and pat dry.
3. Set up three shallow dishes: one with flour, one with whisked eggs, and one with breadcrumbs.
4. Dredge each slice in flour, dip in eggs, then coat in breadcrumbs.
5. Heat olive oil in a skillet over medium-high heat; fry slices for 3-4 minutes on each side until golden brown.
6. Drain on paper towels before serving.
Notes
⦁ For extra crunch, use panko breadcrumbs.
⦁ Experiment with spices in the breadcrumb mixture for added flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 200
- Fat: 10g
- Carbohydrates: 25g
- Protein: 5g