Fried Eggplant Aubergine
Crispy, golden, and utterly irresistible, this Fried Eggplant Aubergine recipe takes a humble vegetable and transforms it into a crunchy delight perfect for appetizers, side dishes, or even snacking. Featuring tender eggplant slices coated in a flavorful breading of Parmesan-enhanced breadcrumbs, garlic powder, and black pepper, this dish is fried to perfection for a satisfying crunch in every bite. The preparation includes a simple salting step to remove bitterness, ensuring the eggplant remains melt-in-your-mouth soft on the inside. Easy to make in just 35 minutes, this versatile recipe pairs beautifully with marinara sauce, tzatziki, or your favorite dip for an elevated dining experience. Ideal for entertaining or adding to a vegetarian spread, these crispy fried eggplant slices are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (Aubergine)
- 2 teaspoons Salt
- 1 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 0.25 cup Parmesan cheese (optional)
- 1 teaspoon Garlic powder
- 0.5 teaspoons Black pepper
- 2 cups Vegetable oil (for frying)
Instructions
Wash the eggplants and slice them into even 1/4-inch thick rounds.
Place the eggplant slices in a colander and sprinkle them evenly with 2 teaspoons of salt. Let them sit for 20 minutes to draw out excess moisture and bitterness.
Rinse the eggplant slices thoroughly under cold running water to remove the salt. Pat them dry with paper towels.
Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and the third with breadcrumbs mixed with Parmesan cheese (if using), garlic powder, and black pepper.
Dip each eggplant slice into the flour, coating both sides and shaking off the excess. Then dip it in the egg wash, and finally coat it with the breadcrumb mixture.
Heat the vegetable oil in a deep skillet or frying pan over medium heat until it reaches 350°F (175°C).
Fry the breaded eggplant slices in batches, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and crispy.
Transfer the fried eggplant to a plate lined with paper towels to drain excess oil.
Serve immediately while hot, either as-is or with a dipping sauce of your choice.
Nutrition Facts
Calories |
5339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 497.6 g | 638% | |
| Saturated Fat | 76.7 g | 384% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 5287 mg | 230% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 29.8 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 555 mg | 43% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1854 mg | 39% | |
*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.
