Crispy Fried Eggplant Aubergine
Crispy Fried Eggplant Aubergine is the ultimate indulgence for lovers of golden, crunchy appetizers. This recipe transforms tender eggplant slices into irresistibly crispy bites with a seasoned breadcrumb coating that delivers a symphony of flavors. Featuring garlic powder, paprika, and freshly grated Parmesan cheese, each slice is packed with texture and savory goodness in every bite. The breading process creates a flawless crust that pairs beautifully with a quick pan-fry in hot oil for a perfectly crisp finish. Serve these crunchy delights as a satisfying side dish or elevate them to star status with a tangy marinara dipping sauce. Ready in just 35 minutes, this easy and flavorful dish is sure to be a hit for family dinners or entertaining guests!
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Recipe Information
Ingredients
- 2 medium-sized eggplant (aubergine)
- 1 tbsp salt
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 1 cup breadcrumbs
- 0.25 cup parmesan cheese
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp black pepper
- 1 cup vegetable oil
Instructions
Wash and pat dry the eggplants. Slice them into 1/4-inch thick rounds.
Sprinkle 1 tablespoon of salt over the eggplant slices and let them sit for 10 minutes to draw out excess moisture. Rinse and pat dry with a paper towel.
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the breadcrumbs, parmesan cheese, garlic powder, paprika, and black pepper.
Dip each eggplant slice into the flour, shaking off any excess. Then dip it into the egg mixture, making sure it’s fully coated. Finally, dredge it in the seasoned breadcrumb mixture, pressing gently to ensure the breadcrumbs adhere.
Heat the vegetable oil in a large skillet over medium heat. The oil should be about 1/4 inch deep. To test if the oil is ready, drop a small piece of breadcrumb in; it should sizzle immediately.
Working in batches, fry the breaded eggplant slices in the hot oil for 2-3 minutes on each side, or until golden brown and crispy. Do not overcrowd the pan.
Remove the fried eggplant slices from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve immediately as a side dish, or pair with a marinara dipping sauce for an appetizer. Enjoy!
Nutrition Facts
Calories |
3070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.6 g | 301% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 9104 mg | 396% | |
| Total Carbohydrate | 216.8 g | 79% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 31.1 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 454 mg | 35% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1779 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
