Crispy on the outside and creamy on the inside, this easy Fried Eggplant recipe is a comforting Italian-inspired dish that highlights the beauty of simple ingredients. Each slice is coated in a delicate panko crust that fries to golden perfection, offering a satisfying crunch in every bite. Whether served as a side or the star of the meal, this fried eggplant delivers restaurant-quality flavor made right at home.
Why You’ll Love This Recipe
This Fried Eggplant is loved for its light, crisp coating and tender interior. The secret to its irresistible crunch is the combination of cornstarch and panko breadcrumbs, which fry up into a beautifully golden crust. It’s quick to make, uses minimal ingredients, and can be paired with marinara, mozzarella, or fresh lemon for a burst of flavor. Even those who claim not to like eggplant often find this dish impossible to resist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large egg
1 teaspoon salt
1/3 cup cornstarch
1 small eggplant, cut into 1/4-inch-thick slices
1 cup Italian-seasoned panko breadcrumbs
Vegetable or canola oil, for frying
Serve with (optional):
Lemon wedges
Jarred marinara sauce
Sliced mozzarella
Directions
In a shallow bowl, beat the egg with 1/4 teaspoon of salt.
In two additional shallow dishes, place the cornstarch in one and the panko breadcrumbs in the other.
Dredge each slice of eggplant in cornstarch, shaking off any excess.
Dip the coated eggplant into the beaten egg mixture, ensuring both sides are covered.
Press each slice into the panko breadcrumbs, coating evenly and pressing lightly so the crumbs adhere.
Place the coated slices on a wire rack and let them rest for 20 minutes to help the coating set.
Heat 1/2 inch of oil in a heavy-bottomed skillet over medium-high heat until it reaches 375°F (190°C).
Fry the eggplant slices in batches, about 1 minute per side, until golden brown and crisp.
Remove and place on a paper towel-lined baking sheet to drain excess oil.
Sprinkle lightly with salt while still hot. Serve immediately with lemon wedges, marinara sauce, or melted mozzarella.
Servings and Timing
Servings: 4 people
Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes
Variations
Spiced Coating: Add paprika, garlic powder, or Italian seasoning to the panko for extra flavor.
Cheesy Twist: Sprinkle grated Parmesan or top the fried slices with mozzarella for a melty finish.
Baked Version: For a lighter option, brush slices with oil and bake at 425°F (220°C) for about 20 minutes, flipping halfway through.
Air-Fried Eggplant: Air fry the coated slices at 375°F for 10–12 minutes for a crisp, oil-free alternative.
Storage/Reheating
Storage: Let the fried eggplant cool completely. Store in an airtight container in the refrigerator for up to 3 days, layering slices with parchment paper if stacking.
Reheating: Reheat in a 375°F oven for 8–10 minutes until crisp and hot. Avoid microwaving to maintain texture.
Freezing: Arrange cooked slices on a baking sheet and freeze until solid. Transfer to freezer-safe bags for up to 2 months. Reheat directly from frozen at 400°F for 15 minutes.
FAQs
1. Do I need to peel the eggplant before frying?
No, the skin softens beautifully and helps the slices hold their shape while adding nutrients and color.
2. Can I bake this instead of frying?
Yes, brush slices lightly with oil and bake on a rack at 425°F for about 20 minutes until golden and crisp.
3. What’s the best oil for frying eggplant?
Use a neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil.
4. Why use cornstarch instead of flour?
Cornstarch creates a lighter, crispier crust than flour because it’s pure starch and doesn’t absorb as much oil.
5. How do I keep the coating from falling off?
Let the coated slices rest for about 20 minutes before frying. This helps the breading adhere better.
6. How do I know when the oil is hot enough?
Drop a breadcrumb into the oil—if it sizzles immediately and turns golden within seconds, it’s ready.
7. Can I make this ahead of time?
Yes, you can coat the slices several hours in advance. Store them on a tray covered with plastic wrap in the fridge until frying.
8. How can I reduce the oiliness?
Drain the fried eggplant on paper towels and avoid overcrowding the pan to keep the temperature steady.
9. What can I serve with fried eggplant?
Pair it with marinara sauce, pasta, grilled chicken, or a fresh salad for a complete Italian-inspired meal.
10. Can I freeze raw breaded eggplant slices?
Yes, bread the slices and freeze them uncooked on a tray. Once firm, transfer to a freezer bag and fry straight from frozen when ready.
Conclusion
This Easy Fried Eggplant recipe delivers that perfect blend of crunch and tenderness that makes Italian comfort food so satisfying. With a handful of ingredients and a few simple steps, you’ll have golden slices ready to enjoy as a side dish, appetizer, or main course. Whether served with lemon, mozzarella, or a spoonful of marinara, this recipe guarantees a crispy, crowd-pleasing result every time.
This easy Fried Eggplant recipe features slices of eggplant coated in a crispy panko crust and fried to golden perfection. With a tender interior and satisfying crunch, it’s a comforting, Italian-inspired dish perfect as a side, appetizer, or main.
