Description
A crunchy, golden fried eggplant made with a three-step breading method for perfect texture inside and out. Great as an appetizer, side dish, or savory snack.
Ingredients
Eggplant
- 2 small/medium eggplants (about 1 ½ lbs)
- 1 teaspoon salt
Flour Mixture
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon paprika
Egg Mixture
- 3 large eggs, whisked
- 1 ½ teaspoons Dijon mustard
- 1–2 tablespoons heavy cream (optional)
Breadcrumb Mixture
- 2 cups Panko breadcrumbs
- 1 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley
- ¾ teaspoon garlic salt
For Frying
- Vegetable oil (enough to cover slices by half)
Instructions
- Slice eggplants into rounds and sprinkle with salt. Let rest for 20–30 minutes, then pat dry.
- Prepare three bowls: one with flour mixture, one with egg mixture, and one with breadcrumb mixture.
- Dredge eggplant slices in flour, dip in egg mixture, then coat thoroughly in breadcrumbs.
- Heat oil over medium heat. Fry slices 2–3 minutes per side until crisp and golden.
- Drain on paper towels and serve warm.
Notes
- Salt-drawing moisture improves texture and reduces bitterness.
- Keep oil hot to prevent soggy breading.
- For lighter results, air fry at 390°F for 10–12 minutes.
- Serve with marinara, garlic aioli, lemon wedges, or pesto.
- Prep Time: 25 minutes
- Cook Time: 10 minutes