Ultimate Fried Eggplant Aubergine
Crispy, golden, and irresistibly flavorful, the Ultimate Fried Eggplant Aubergine is a show-stopping dish that transforms tender eggplant slices into a crunchy delight. This recipe begins with salting the eggplant to draw out excess moisture, ensuring a perfect crisp texture. A three-step breading process adds layers of flavor, with a seasoned flour and cornstarch base, a rich egg-milk coating, and a Parmesan-infused breadcrumb crust for a savory finish. Fried to perfection in hot oil, these eggplant rounds boast an ultra-crisp exterior and melt-in-your-mouth center. Ready in just 45 minutes, this easy fried eggplant recipe is perfect as an appetizer, side dish, or even a vegetarian main course. Pair it with marinara sauce, tzatziki, or your favorite dip, and savor a dish that promises to elevate your table with every crunchy bite! Keywords: crispy fried eggplant, ultimate eggplant recipe, aubergine appetizer, easy fried vegetables, vegetarian recipes.
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Recipe Information
Ingredients
- 2 medium-sized Eggplant (aubergine)
- 2 teaspoons Salt
- 1 cup All-purpose flour
- 1 tablespoon Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 2 tablespoons Parmesan cheese (optional)
- 2 cups Oil for frying
Instructions
Slice the eggplants into 1/4-inch thick rounds.
Sprinkle both sides of the eggplant slices with 1 teaspoon of salt and let them sit on paper towels for 20 minutes to draw out excess moisture.
Pat the eggplant slices dry with additional paper towels.
Set up a breading station with three separate shallow bowls. In the first bowl, mix the flour, cornstarch, garlic powder, paprika, remaining salt, and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the breadcrumbs and Parmesan cheese (if using).
Dredge each eggplant slice in the flour mixture, shaking off the excess, then dip it into the egg mixture to coat completely, and finally press it into the breadcrumb mixture, ensuring each slice is evenly coated.
Heat the oil in a deep skillet over medium-high heat until it reaches 350°F (175°C).
Carefully place a few eggplant slices into the hot oil, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side or until golden brown and crispy.
Use a slotted spoon to remove the fried eggplant slices and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining eggplant slices.
Serve the fried eggplant warm with marinara sauce, tzatziki, or your favorite dip.
Nutrition Facts
Calories |
5267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 491.8 g | 631% | |
| Saturated Fat | 72.7 g | 364% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 1864 mg | 81% | |
| Total Carbohydrate | 223.3 g | 81% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 31.1 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 232 mg | 18% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1780 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.
