Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends.
Fried Eggplant
Panko breadcrumbs and parmesan cheese give it crunch!
Fried eggplant is on the list of summer vegetables that only get better once breaded and fried! Like fried okra or fried zucchini, eggplant becomes meltingly tender on the inside and crispy on the outside when fried. The slices are coated in a panko-parmesan mixture that fries up golden brown and crunchy. Serve it as an appetizer, summer side dish with marinara sauce for dipping, or layer it into eggplant parmesan with plenty of mozzarella; you'll be transported straight back to your favorite Italian restaurant in no time!
Is it better to fry or bake eggplant?
In eggplant recipes like this one, frying is the way to go. And don't worry about having to use a monstrous amount of oilâthere's no deep-frying going on in this recipe. You just need about 1/4 inch of oil in the bottom of your skillet to cook these slices.
How do you fry eggplant without it getting soggy?
Start by salting the eggplant slices and letting them rest before cooking. The salt draws some of the interior moisture to the surface of the eggplant. A thorough pat with paper towels before breading the eggplant is essential to getting rid of that moisture and preventing soggy slices.
Next, keep an eye on the oil temperature. Keep the oil at about 350 degrees so that the breading stays crispy, while the eggplant cooks through in the center. If the oil temperature slips, the breadcrumb coating soaks up a lot more of it, making the slices soggy. The oil temperature will change throughout cookingâkeep an eye on the thermometer and adjust the heat of your burner as needed. Â Â
Can you fry eggplant without salting it beforehand?
Can you? Yes. Should you? No. Eggplant has a high water content, so it's crucial to draw out some of that moisture before you fry it. If you skip the salting, you're setting yourself up for sad, soggy eggplant. Salting the slices and letting them rest on paper towels is any easy step that will help your fried eggplant come out nice and crispy.Â
Do you peel eggplant before frying?
Eggplant can be cooked either wayâskin-on or peeled! This is entirely based on personal preference. Some love the extra bite and purple hue that peaks through the breading of a slice of fried eggplant, while others find the texture of the skin a little crunchy and unappealing once fried. Try it both ways and see what you prefer!
- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 30 mins
Ingredients
- 2
eggplant, about 3 lb. total
- 1 1/2 tsp.
salt, plus more for seasoning
- 1 c.
all-purpose flour
- 3
eggs
- 1/2 c.
milk
- 3 1/2 c.
panko breadcrumbs with Italian seasoning
- 1/2 c.
grated parmesan cheese
- 1/2 tsp.
ground black pepper
Vegetable oil, for frying
- 2 tbsp.
chopped fresh parsley
Marinara or tomato sauce, for serving
- Nutrition Information
- Per Serving (Serves 8)
- Calories616 Fat46 gSaturated fat5 gTrans fat0 gCholesterol68 mgSodium275 mgCarbohydrates35 gFiber6 gSugar7 gProtein12 gVitamin D1 mcgCalcium208 mgIron2 mgPotassium440 mg
- Note: The information shown is Edamamâs estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistâs advice.Powered by
Directions
- Step 1Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.
- Step 2Meanwhile, place the flour on a plate. Whisk together the eggs and milk in a wide shallow bowl. Combine the panko breadcrumbs, parmesan cheese, remaining 1 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in another wide, shallow bowl.
- Step 3Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture.
- Step 4Preheat the oven to 200°.Â
- Step 5Meanwhile, heat a large skillet filled with about 1/4-inch of vegetable oil over medium-high heat. Heat until very hot (about 350°). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Hold the fried eggplant warm in the oven. Continue to fry the eggplant slices, adding more oil as needed to the skillet.Â
- Step 6Sprinkle with parsley and season with salt to taste. Serve alongside marinara sauce if you like.
Tip: Adjust the temperature of your stove from medium-low to medium-high as you fry the eggplant, to keep the oil around 350 degrees.Â
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