Crispy Fried Eggplant

Presented by Hsjsksks Saade

Ingredients

1 large eggplant

1 cup all-purpose flour

2 large eggs

1 cup breadcrumbs (preferably panko for extra crunch)

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder (optional)

Oil for frying (vegetable or olive oil)

Fresh parsley or basil for garnish (optional)

Instructions

Step 1: Prepare the Eggplant

Slice the eggplant into 1/4-inch thick rounds.

Sprinkle the slices with salt and let them sit for about 30 minutes. This will help draw out excess moisture and bitterness.

Rinse the slices under cold water and pat them dry with paper towels.

Step 2: Set Up Breading Station

In three separate shallow bowls, set up your breading station:

In the first bowl, add the flour mixed with salt, pepper, and garlic powder.

In the second bowl, beat the eggs until well combined.

In the third bowl, place the breadcrumbs.

Step 3: Bread the Eggplant

Dip each eggplant slice into the flour, ensuring it’s coated evenly.

Next, dip it into the beaten eggs, letting any excess drip off.

Finally, coat it in breadcrumbs, pressing gently to adhere.

Step 4: Fry the Eggplant

In a large skillet, heat about 1/2 inch of oil over medium-high heat.

Once the oil is hot (you can test by dropping in a breadcrumb—if it sizzles, it’s ready), add the breaded eggplant slices in batches. Do not overcrowd the pan.

Fry for about 2-3 minutes on each side, or until golden brown and crispy.

Use a slotted spoon to transfer the fried eggplant to a paper towel-lined plate to drain excess oil.

Step 5: Serve

Arrange the fried eggplant on a white plate in rows.

Garnish with fresh parsley or basil if desired, and serve hot.