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Breaded eggplant fried to a golden crisp
Crispy breaded eggplant in flour-egg-crumb coating, served with fresh salad.

Crispy Fried Eggplant Slices

Author: Flavelo
Recipes Vegetarian & Vegan Dishes

Raw eggplant structure is spongy and airy. If breaded as is, it absorbs tons of oil during frying. The trick is preparation: salting forces water out of cells, collapsing and compacting the structure. Thus, the fried slice interior becomes creamy and soft, not oily.

🕒 Prep Time 30 mins
🍳 Cook Time 15 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cutting board
  • Paper towels (lots!)
  • Skillet
  • Breading trays

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Wash eggplant, trim ends, and slice into approx 1/2-inch thick rounds.

Tip: Too thin dries out; too thick won't cook through.
2 ✓

Salt both sides of slices thoroughly and let sit 20-30 minutes.

Tip: You'll see water 'beading' on the surface (osmosis). That's the point!
3 ✓

Wipe slices completely dry with paper towels. Press them slightly.

Tip: Dry surface is needed for breading to stick.
4 ✓

Dredge in flour, beaten (salted, peppered) egg, then breadcrumbs.

Tip: You can add a little milk to the egg to loosen it.
5 ✓

Fry in hot oil over medium heat until golden brown on both sides.

Tip: Oil shouldn't be too hot; eggplant needs time to soften (cream) inside.
6 ✓

Drain on paper towels.

Tip: Removing excess oil keeps it crispy.

Recipe FAQ

Why is it bitter?
Eggplant skin or area around seeds can be bitter. Salting (sweating) helps as bitter juices drain away.
Breading came off.
You didn't wipe it dry enough before breading. Flour slides off wet surfaces.

Ingredients

  • 2 medium Eggplants
  • 1 cup All-Purpose Flour
  • 2 large Eggs
  • 1.5 cups Breadcrumbs
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 2 cups Oil (for frying)