Fried Zucchini is always a go-to, but this less-made fried eggplant is just as flavorful and delicious! It’s a tasty appetizer that hits the spot.
We love To Fry Eggplant!
Sometimes it’s hard to eat your veggies, but for some reason making them fried and crispy seems to help. We love a good fried veggie – especially Fried Pickles or Fried Green Beans and of course, this fried eggplant. Why we love this appetizer:
So good. You still get that crispy exterior and tender center that is just so addicting! Quick and easy. This fried eggplant recipe is simple and whips up in no time! Dippable. We love to dip it in Marinara as this has a bit of an Italian flair, but of course, Ranch Dressing would be a great option.
If you love Eggplant Parmesan (or Eggplant in general), then you’ll love this recipe. We’ve decided it’s the best way to eat it!
Ingredients
vegetable oil – the oil needs to reach about 350°F. Use an oil with a high smoke point such as vegetable oil, canola oil, peanut oil, or olive oil labeled suitable for frying. eggplant – Look for a consistent smooth shiny skin that is firm when pressed and feels heavy for its size. Ones that are soft, dull, or wrinkly have been stored poorly or are old. The skin on the eggplant becomes more bitter the larger it grows, I recommend peeling it before slicing and frying but you can choose to leave it on. Cut the eggplant into ¼-inch-thick slices. Panko breadcrumbs with Italian seasoning – or use Italian-flavored bread crumbs or mix in herbs and spices to plain. large eggs
How to Fry Eggplant
Storing Info
Prep ahead of time. Coat the eggplant slices a few hours ahead of time and keep them covered in the refrigerator until you are ready to fry them up. STORE. Leftover crispy fried eggplant can be stored in an airtight container in the fridge for 3-4 days. To reheat. Reheat them in the microwave. If you have a little more time, they are best when reheated in the oven that way the outside can crisp up a bit.
Sprinkle 1-2 tablespoons of salt on each side of the slices. Place them in a colander and give the slices 30-60 minutes to weep and drain. Recipe Video Recipe Video Recipe Video
