Enjoy delicious, homemade fried eggplant in 5 easy steps! One of my most favorite things about summer is all of the fresh garden produce you can get or grow yourself. Eggplant is one of those garden fresh treats that I have come to love so much! Not only is it so versatile, but it is so healthy for you as well. Packed with antioxidants and nutrients, this is the perfect meal to sneak in some nutrition for your kids.
This simple fried eggplant recipe was passed down to me by my Grandmother. My sisters and I would devour it faster than she could make it! She actually had a few more steps, but I have changed it slightly to make it easier to whip up for a quick and delicious meal for the whole family.
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Step 1: Peel and Slice the Eggplant
The 1st step is to peel your eggplants and then slice them. You will want to cut the peeled eggplant into thick slices. Trust me, the eggplant will cook down and if they are too thin, they will break apart when frying.
Step 2: Coat Eggplant in Egg Wash and Breadcrumb Mixture
Now it is time to coat your eggplant slices in your egg-wash. If you were to make this the same way my grandmother used to, then you would lay all of your sliced eggplant, in a single layer, onto a baking sheet (lined in papertowels). Then she would put the baking sheet outside to dry in the sun. I honestly do not find this step necessary. So, once I slice the eggplant, I move on to coating each slice into the egg and breadcrumb mixture.
To begin you coat each eggplant slice into the egg-wash mixture. Then once fully coated in the egg-wash, you coat both sides of the eggplant with the breadcrumb mixture. The breadcrumb mixture is simply Italian style breadcrumbs with grated parmesan cheese. Do not be stingy with your breadcrumb mixture. You want the eggplant fully covered, so that the crust fry’s evenly.
Step 3: Check the Temperature of the Oil
The next step is very important! Before you begin to fry your breaded eggplant slices, you want to first test the temperature of the oil. The best way to do this is to simply add some dried breadcrumbs into the oil. If they sizzle, then the oil is ready. If the breadcrumbs do not sizzle in the oil, then it is not hot enough yet. You want the oil hot enough to immediately begin frying the eggplant. If the oil is not hot enough, the eggplant will sit too long in the oil and absorb all of the oil flavor. I attached a video above to show you what sound the breadcrumbs should make when you add it to the oil.
*(I do not own the rights to the song played in the video).
Step 4: Frying Time!
Now that the oil is hot enough to begin frying, you will want to add your breaded eggplant to the heated pan. Do not overcrowd the pan though. As you can see in my image above, I normally only fry about 5-6 pieces at a time (depending on the size of the pan and the size of the eggplant slices). Also note that the eggplant is not fully covered in oil. The oil only goes up to the sides of the eggplant. After you finish a few batches of the fried eggplant, you will need to add more oil to the pan to continue frying.
Step 5: Dry Fried Eggplant on Paper towels
That’s it! You just made your 1st batch of delicious FRIED EGGPLANT! Now it is time to EAT! I love to add homemade tomato sauce onto of the fried eggplant and serve with a side of pasta. Although the fried eggplant is good enough to eat alone! For my homemade tomato sauce recipe with sun gold tomatoes, check out the pin below.