Introduction:
Fried eggplant is a simple yet irresistible dish. With its tender inside and crispy golden crust, it’s a comforting side or appetizer that pairs beautifully with yogurt sauce, marinara, or just a sprinkle of salt.
Ingredients:
- 1 large eggplant, sliced into 1/4-inch rounds
- Salt, for sweating the eggplant
- 2 eggs
- 1 cup all-purpose flour
- 1 cup breadcrumbs (optional for extra crunch)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Vegetable oil, for frying
Instructions:
- Prep Eggplant: Sprinkle eggplant slices with salt and let sit for 20–30 minutes to draw out bitterness. Pat dry with paper towels.
- Prepare Breading Stations:
- Beat eggs in one bowl.
- Mix flour, breadcrumbs (if using), garlic powder, and paprika in another bowl.
- Coat Slices: Dip each eggplant round into the egg, then dredge in the flour mixture, pressing lightly to coat well.
- Heat Oil: Heat vegetable oil in a skillet over medium heat until hot.
- Fry: Cook the slices in batches, 2–3 minutes per side or until golden brown and crisp. Avoid overcrowding the pan.
- Drain: Transfer to paper towels to absorb excess oil.
- Serve: Best served warm, with dips or as a base for eggplant parmesan.
Enjoy, ready for the next recipe !
