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Fried Eggplants

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Fried Eggplants
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Not everyone's an eggplant fan - but this Fried Eggplants recipe just might change your mind. The eggplant slices turn golden and crispy on the outside while staying soft and tender on the inside. SO delicious.

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!

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Can you freeze fried eggplant

Yes, you can you freeze fried eggplant. So if you are planning to make this dish, which calls for one large American eggplant and are worried you will not be able to finish it, one option is to freeze for later. It will keep for about 3-4 months in the freezer.

How to freeze fried eggplant

Let the eggplant slices cool completely after frying. Then either:

Best method (for non-sticky slices): Arrange slices in a single layer on a plate or tray, cover with foil, and freeze for 2 hours. Once frozen, transfer to a container or freezer bag. This prevents them from sticking together.

Quick method: Place slices in an airtight container or zip-top bag and freeze.

How many minutes to fry eggplant

If you slice the eggplant about ¼ inch thick, it should take about 1–2 minutes per side at 375°F oil temperature. Watch closely—once the bottom turns golden brown, flip and fry the other side.

Tip: Peek at the bottom every 10 seconds or so. When it’s golden, it’s ready to flip.

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:

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.

fried eggplants
fried eggplants

Allow to cool before eating!

Yield: 6 servings

Fried Eggplants

Fried Eggplants

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.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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.

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

    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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    Category: Western Recipes

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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.

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