Fried Eggplants

Not everyone grows up loving eggplant -but this crispy fried eggplant might change your mind! The outside turns golden and crunchy, while the inside stays soft and creamy instead of mushy. It's simple comfort food and honestly kind of addictive.

While most of my recipes focus on Asian home cooking, sometimes I like to share nostalgic or comfort dishes I grew up eating - like this classic American-style fried eggplant!

Why This Recipe Works

• Thin slices cook quickly before absorbing oil
• Egg + milk coating protects the eggplant
• Breadcrumb crust seals moisture inside
• High heat prevents sogginess

How to prepare eggplant for frying

You can peel the eggplant if you don't like the skin, but leaving it on works just fine too. Then:

1. Slice the eggplant into ¼-inch rounds
2. Prep your breading and frying station (see below)

How do you make fried eggplant

First gather your ingredients:

• 1 large American eggplant
• 2 large eggs
• 1 cup milk
• 2 cups Italian Style Bread Crumbs
• Canola oil (for frying)
• Salt (to taste)

If you prefer your fried eggplants without skin, use a peeler and remove eggplant skin. If you do not, you can skip this step. Cut eggplants in to ¼ inch thick slices.

In a medium sized bowl, beat the eggs with the milk. In another medium sized bowl, mix together the Italian style breadcrumbs and salt.

With a fork or tongs dip the eggplants in the egg and milk mixture, allowing it to be covered with mixture. Then move them to the breadcrumbs, making sure to cover it with breadcrumbs. Place coated eggplants to a plate aside.

Prepare a baking dish covered with paper towel - this is for sucking out excess oil when we are done frying.

In a deep, heavy skillet, add about 1 inch of oil, and heat to about 375 degrees. Add eggplants to the pan in batches. Cook about 1-2 minutes per side, or until the eggplants turn golden brown. Remove from heat and place on paper towel baking dish.

Allow to cool before eating! You can serve with sauce of marinara sauce if you like!

Storage, Freezing & Reheating

How to store fried eggplant
Store leftovers in an airtight container in the refrigerator for up to 3 days.

How to freeze fried eggplant
Let slices cool completely first.

Best method (prevents sticking):

1. Arrange in a single layer on a tray
2. Freeze 1-2 hours
3. Transfer to freezer bag or container

Quick method:
Place directly into a freezer-safe bag (slices may stick together).

Frozen fried eggplant keeps about 3-4 months.

How to reheat fried eggplant (and keep it crispy)
Best: Air fryer - 375°F for 4-6 minutes
Oven - 400°F for 8-10 minutes
Avoid microwave (it softens the crust)

Frequently Asked Questions

How long does eggplant take to fry?
About 1-2 minutes per side at 375°F for ¼-inch slices.

Do I need to peel eggplant before frying?
No - the skin is edible. Peel only if you prefer softer texture.

Why is my fried eggplant soggy?
Usually one of these:

• Oil not hot enough
• Slices too thick
• Overcrowded pan
• Covered after frying

Do I need to salt eggplant first?
Not for this recipe. The breading protects the texture.

Can I make this ahead of time?
Yes - fry, refrigerate, then reheat in oven or air fryer before serving.

What oil is best for frying eggplant?
Neutral oils with high smoke point: canola, vegetable, peanut.

Continue to Content

Fried Eggplants Recipe

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

These crispy Fried Eggplants are golden on the outside, soft on the inside, and absolutely addictive! Perfect as a side dish, appetizer, or snack and surprisingly easy to make. Includes tips for freezing leftovers and getting that perfect golden crust.

Print

Ingredients

• 1 large American eggplant
• 2 large eggs
• 1 cup milk
• 2 cups Italian-style breadcrumbs
• Canola oil, as needed for frying
• Salt, to taste

Instructions

1. Peel the eggplant if desired, then slice into ¼-inch thick rounds.
2. In one bowl, whisk together the eggs and milk. In a separate bowl, mix the breadcrumbs with salt.
3. Dip each slice of eggplant into the egg mixture, then coat in the breadcrumb mixture. Set aside on a plate.
4. Heat about 1 inch of canola oil in a deep skillet to 375°F.
5. Fry eggplant slices in batches for 1–2 minutes per side, or until golden brown. Transfer to a paper towel-lined dish to drain excess oil.
6. Allow to cool slightly before serving. Enjoy hot!

Notes

For crispier eggplant that doesn’t stick together when frozen, freeze in a single layer first before transferring to a container.

You can leave the skin on if you like a bit of texture—it’s up to your preference.

Serve with marinara sauce, ranch, or even a sprinkle of parmesan for extra flavor.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  T-fal B36290 Specialty Nonstick 5 Quart Jumbo Cooker Saute Pan with Glass Lid, Black
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  Progresso Italian Bread Crumbs - 2 pk.
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  Bounty Quick-Size Paper Towels, 16 Family Rolls = 40 Regular Rolls
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  Hotec Stainless Steel Kitchen Tongs Set of 2 - 9" and 12", Locking Metal Food Tongs Non-Slip Grip (Black)
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  Spectrum Naturals Oil Canola Refined Organic, 32 oz
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  Fine Ground Celtic Sea Salt – (1) 16 Ounce Resealable Bag of Nutritious, Classic Sea Salt, Great for Cooking, Baking, Pickling, Finishing and More, Pantry-Friendly, Gluten-Free

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 65mgSodium: 404mgCarbohydrates: 38gFiber: 4gSugar: 8gProtein: 9g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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More Delicious Eggplant Recipes (with Chinese Eggplants)

If you're into eggplant like I am, you might also enjoy these recipes!

Note: These dishes use Chinese eggplants, which are smaller and more tender than the large American eggplants used in this recipe.

• Chinese Steamed Eggplant - Tender Chinese eggplants are steamed and drizzled with a savory garlic soy sauce - simple, healthy, and packed with umami.
• Air Fried Chinese Eggplants - These eggplants are marinated in soy sauce and air fried and flavorful. A fast and easy veggie side!
• Thai Basil Eggplant Stir Fry - A fragrant and spicy stir fry made with fresh Thai basil and eggplant in a spicy soy sauce. Weeknight dinner favorite!
• Chinese Eggplant in Garlic Sauce (魚香茄子) - Classic Sichuan-style eggplant stir fry with a rich, garlicky sauce. Serve it with rice or noodles for a satisfying vegetarian main.