Crispy Fried Eggplant Recipe

This restaurant-quality fried eggplant recipe is an incredible side dish or appetizer. It's perfectly seasoned, covered in a crunchy bread crumb coating, and paired with decadent mozzarella slices. Honestly, it's about as good as any side dish gets - and it can even double as a main. Plus, it's so quick and easy to make. In fact, all you need is 15 minutes to make this fried eggplant recipe. 

The Best Fried Eggplant

Even if you aren't a huge fan of eggplant, this cheesy, super crispy fried eggplant recipe is impossible to turn down!

The fried eggplant is buttery soft on the inside with a crisp golden brown breading that's so satisfying to bite into. And as if they couldn't get any more addictive, the breaded eggplant is accompanied by slices of some creamy & cheesy mozzarella.

Whenever I make this recipe for friends and family, it's always a huge hit. In fact, I'd go as far as saying this crunchy fried eggplant is just as good, if not better than what you can get at any restaurant!

It's seriously that tasty and it might be one of my favorite eggplant recipes ever - it's right up there next to this sauteed eggplant recipe.

Why This Recipe Works

Quick and easy. You can have this fried eggplant ready in as fast as 30 minutes from start to finish, and it's effortless to make.

Perfectly crunchy. The breading on these fried eggplant slices is wonderfully crispy and crunchy, making an amazing contrast to the silky soft eggplant inside.

Simple ingredients. Most of what you need for this recipe are basic pantry staples you likely have at home already.

Ingredients

As I just mentioned, you only need a few simple ingredients to make this breaded fried eggplant, and those ingredients are:

• 1 medium eggplant, cut into ¼-inch thick slices
• Salt, to taste
• 2 small eggs
• ⅓ cup cornstarch
• 1 cup breadcrumbs
• 1 teaspoon Italian herbs, optional
• Mozzarella slices
• Lemon wedges

How To Make Fried Eggplant

1. Prep work: Cut the eggplant into equal round slices. Season your eggplant slices with salt and set them aside. Crack the eggs into a shallow bowl and beat them with a pinch of salt. In a second bowl, add the cornstarch, and in a third bowl, add the bread crumbs combined with Italian seasoning if you're using them.

2. Bread the eggplant slices: Start by coating each eggplant slice on both sides with the cornstarch. Then, shake the excess off and dredge the eggplant in the egg mixture. Lastly, coat it fully in the bread crumbs. Place the breaded eggplant slices on a wire rack to set while breading the rest.

3. Fry the eggplant: Heat an inch of vegetable oil - or olive oil - in a skillet over medium-high heat. Once it's hot enough to fry, place the breaded eggplant slices into the hot oil and cook for a few minutes on both sides until they're crispy and golden brown. 

4. Serve: Transfer your fried eggplant slices to a plate lined with paper towels to drain off any excess oil. Serve the fried eggplant warm with slices of fresh mozzarella cheese, freshly ground black pepper on top, and some lemon wedges on the side. Enjoy!

Tips To Make The Best Recipe

• Try using a combination of panko crumbs and parmesan cheese in place of the regular bread crumbs for an amazing cheesy, crunchy crust.
• Serve your fried eggplant and mozzarella slices with a side of tangy marinara sauce for an elevated version of mozzarella sticks.
• Cut the eggplant into thick strips instead of thick slices to make crunchy eggplant fries.
• Cook the eggplant in a large skillet or in batches so the oil stays hot. If you overcrowd the pan, the oil temperature will decrease, and the eggplant won't get as crispy.

How To Store Fried Eggplant

In the fridge: Let your fried eggplant slices cool to room temperature, then transfer them to an airtight container and store them in the fridge for up to 5 days.

In the freezer: Line a baking sheet with parchment paper and arrange the fried eggplant slices in one even layer. Place it in the freezer for a couple of hours to individually freeze the slices, then transfer them to an airtight container or freezer-safe bag for 3-4 months.

Reheating: Bake the breaded eggplant at 425°F for about 5 minutes or put them in the air fryer and air fry for about 4 minutes at 350°F.  

FAQs About This Fried Eggplant Recipe

Why do you need to soak eggplant before frying?

While not always necessary, soaking your eggplant in salt water before deep frying is a good way to prevent them from absorbing too much oil. This will also help the breading of the eggplant stick and make them extra crispy.

Do you peel an eggplant before frying it?

You'll want to peel eggplant skin if you're using a large eggplant and want to avoid any bitter flavors. But thin-skinned, smaller varieties of eggplants don't have to be peeled.

How do you fry eggplant so it's not greasy?

Use salt or a saltwater brine before frying eggplant to keep the eggplants from absorbing too much oil and getting greasy. Also, make sure to rinse and pat them completely dry before frying 'em.

Do I need to salt eggplant before frying?

You don't have to salt eggplant before frying it but salting it is a great way to prevent the eggplant from soaking up excess oil as you cook it. It also gives the eggplant more of a silky, tender texture.

More Side Dish Recipes To Try Next

• Sauteed asparagus
• Sauteed broccoli
• Sauteed zucchini
• Sauteed sweet potatoes
• Roasted eggplant
• Roasted kohlrabi
• Bok choy