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Stacked slices of fried eggplant highlighting golden crust.

Fried Eggplant

Crispy fried eggplant slices coated with flour, egg, Italian panko breadcrumbs, Parmesan cheese, and served with marinara sauce.
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Course: Appetizer, Side Dish
Cuisine: Italian-American
Keyword: Fried Eggplant
Cook Time: 50 minutes
Total Time: 50 minutes

Ingredients

  • 2 eggplants about 3 lb total
  • 1 ½ tsp salt plus additional salt for seasoning
  • 1 c all-purpose flour
  • 3 large eggs
  • ½ c milk
  • 3 ½ c Italian seasoned panko breadcrumbs
  • ½ c grated Parmesan cheese
  • ½ tsp ground black pepper
  • Vegetable oil for frying
  • 2 tbsp chopped fresh parsley
  • Marinara or tomato sauce for serving

Instructions

Step 1: Slice the Eggplant

  • Slice the eggplants crosswise into ½-inch-thick rounds.
  • Arrange the slices in a single layer on a paper towel-lined tray.

Step 2: Salt the Eggplant

  • Season both sides of each eggplant slice with salt.
  • Allow the salted eggplant to rest for 45 minutes to draw out excess moisture.
  • After resting, blot the eggplant slices gently with paper towels to remove released moisture.

Step 3: Prepare the Egg Mixture

  • In a shallow bowl, whisk together the eggs and milk until fully combined.
  • Set aside.

Step 4: Prepare the Breadcrumb Mixture

  • In a second shallow bowl, combine the Italian seasoned panko breadcrumbs, grated Parmesan cheese, 1 ½ tsp salt, and ground black pepper.
  • Stir until evenly mixed.

Step 5: Prepare the Flour

  • Place the all-purpose flour in a third shallow bowl.
  • Arrange the flour, egg mixture, and breadcrumb mixture in order for breading.

Step 6: Bread the Eggplant

  • Dredge each eggplant slice in the flour, coating both sides evenly.
  • Dip the floured slice into the egg mixture.
  • Then coat the slice in the panko breadcrumb mixture, pressing gently to help the coating adhere.
  • Shake off any excess coating.

Step 7: Heat the Oil

  • Add approximately ¼ inch of vegetable oil to a large skillet.
  • Heat the oil over medium heat until hot and shimmering.

Step 8: Fry the Eggplant

  • Working in batches, place 3 to 4 breaded eggplant slices into the hot oil.
  • Fry for 1 to 2 minutes per side, or until both sides are golden brown and crisp.
  • Avoid overcrowding the skillet.

Step 9: Drain the Eggplant

  • Transfer the fried eggplant slices to a wire cooling rack.
  • Continue frying the remaining eggplant slices in batches.

Step 10: Season and Serve

  • Sprinkle the fried eggplant with additional salt and black pepper, if desired.
  • Garnish with chopped fresh parsley.
  • Serve warm with marinara or tomato sauce.

Notes

To make this Fried Eggplant gluten-free, replace the all-purpose flour with a certified gluten-free all-purpose flour blend or rice flour. Use certified gluten-free panko breadcrumbs or gluten-free breadcrumbs in place of traditional panko. Confirm that the Parmesan cheese, seasonings, vegetable oil, marinara sauce, and all packaged ingredients are labeled gluten-free and free from cross-contact. Use clean bowls, utensils, tongs, trays, skillets, and prep surfaces to prevent gluten contamination.