Description
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.
Ingredients
- 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
- Optional: Lemon wedges, jarred marinara sauce, sliced mozzarella
Instructions
- In a shallow bowl, beat the egg with 1/4 teaspoon of salt.
- Place cornstarch in a second shallow bowl and panko breadcrumbs in a third.
- Dredge each eggplant slice in cornstarch, shaking off excess.
- Dip each slice into the beaten egg, coating both sides.
- Press each slice into the panko breadcrumbs, ensuring an even coating.
- Place coated slices on a wire rack and rest for 20 minutes to help the breading set.
- Heat 1/2 inch of oil in a skillet over medium-high heat to 375°F (190°C).
- Fry eggplant slices in batches, about 1 minute per side, until golden brown.
- Remove and drain on a paper towel-lined baking sheet. Sprinkle with salt while hot.
- Serve immediately with lemon wedges, marinara sauce, or mozzarella if desired.
Notes
- Letting coated slices rest helps the breading stick better.
- Use cornstarch for a lighter, crispier texture.
- Drain on paper towels to reduce oiliness.
- Fry in batches to maintain oil temperature.
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 3g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
