Fried Eggplant
This tasty fried eggplant takes less than 30 minutes to make and is deliciously crisp. If youre looking for a new side dish, give this recipe a try!
Even the pickiest of eaters will love this crispy fried eggplant. Its easy to prepare and is perfect as a side dish.
Contents
- Ingredients You’ll Need
- How to Make Fried Eggplant
- Tips and Tricks
- Is Eggplant Healthy?
- Does Eggplant Need To Be Soaked Before Frying?
- Do You Have To Peel Eggplant Before Frying?
- How Long Do You Soak Eggplant Before Frying?
- Should You Salt Eggplant Before Frying?
- How Do You Keep Eggplant From Absorbing Oil When Frying?
- Fried Eggplant Recipe
- FAQs
- How do you fry eggplant without it getting soggy?
- Does eggplant need to be soaked before frying?
- Is it better to peel eggplant before frying?
- Is it better to fry or bake eggplant?
- Should you salt eggplant before you fry it?
- What is the secret to cooking eggplant?
- What is the best oil for frying eggplant?
- Why is my fried eggplant bitter?
- How long to sweat eggplant before frying?
- Why isn’t my eggplant crispy?
Ingredients You’ll Need
- eggplant
- egg
- salt
- cornstarch
- seasoned panko bread crumbs
- Vegetable oil for frying
How to Make Fried Eggplant
- In a small shallow dish, whisk together the egg and salt. Place the cornstarch and panko breadcrumbs into two separate shallow dishes.
- Dredge the slices of eggplant in cornstarch panko mixture, coating thoroughly and gently tapping off the excess. Dip in the egg mixture and then in the panko crumbs, pressing firmly. Transfer the coated eggplant to a wire rack and let the coating set for 20 minutes.
- Heat oil in a heavy bottomed skillet with straight sides until it reaches 375F. Fry the eggplant in batches for about one minute per side until golden brown. Transfer to a paper towel-lined baking sheet. Season with additional salt and pepper and serve with slices of lemon. Sprinkle with shredded mozzarella cheese and warm marinara sauce if desired.
Tips and Tricks
- Choose smooth and lustrous smaller eggplants. Larger eggplants are more mature and can be bitter.
- Fresh young and firm eggplants may not require salting prior to cooking.
- Cook the eggplant in batches to avoid overcrowding. This will ensure that all slices cook up nice and crispy. Transfer the cooked eggplant to a paper-towel lined baking sheet and keep warm in the oven until the remaining slices are cooked.
Is Eggplant Healthy?
Eggplants are an excellent source of fiber and provide healthy vitamins and minerals. Oil and breading increase the calorie count but eggplant is still a healthier alternative to potato chips and french fries.
Does Eggplant Need To Be Soaked Before Frying?
The eggplant in this recipe doesnt need to be soaked. Eggplant is sometimes soaked before its steamed or when itll be cooked along with other ingredients.
Do You Have To Peel Eggplant Before Frying?
Peeling eggplant before frying is a personal preference. If youve selected a small, firm, and smooth eggplant you dont have to remove the skin. In fact, most of the vitamins and minerals are found in the skin. Note that some recipes do call for the eggplant to be peeled.
How Long Do You Soak Eggplant Before Frying?
If youre soaking a large whole eggplant, itll take a minimum of two hours to remove the bitter taste. Eggplant thats been cut into pieces should be soaked for about 30 minutes.
Should You Salt Eggplant Before Frying?
Some recipes do suggest that eggplants be salted and rinsed to draw out the bitter juices. This step may not be necessary if youre using young, firm, and fresh eggplants. Some cooks do prefer to salt eggplant before frying as it can produce a silkier texture.
How Do You Keep Eggplant From Absorbing Oil When Frying?
Youll want to remove as much liquid residue from the eggplant before adding it to the hot oil.To do this, slice the eggplant, place it in a colander and sprinkle it with a generous amount of salt. The salt will draw out the excess moisture, reducing the amount of oil the eggplant absorbs as it fries. Use paper towels to absorb any remaining moisture from the eggplant before frying.
Fried Eggplant Recipe
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Ingredients
- 1eggplantcut into 1/4 inch thick slices
- 1egg
- 1teaspoonsalt
- 1/3cupcornstarch
- 1cupseasoned panko bread crumbs
- Vegetable oil for frying
Instructions
- 4 teaspoon salt. Divide the cornstarch and panko breadcrumbs across two shallow bowls.
In a small shallow bowl, beat the egg with 1
- Dredge the eggplant slices in the cornstarch panko mixture, covering well and gently tapping out excess. Dip the bread into the egg mixture, then into the panko crumbs, pressing firmly. Transfer the coated eggplant to a wire rack to cool for 20 minutes.
- 2 inch oil in a heavy bottomed skillet with straight sides until it reaches 375F. Fry the eggplant in batches for 1 minute each side, or until golden brown. Place on a baking sheet lined with paper towels. Season with salt and pepper to taste, then serve with lemon slices. If preferred, top with shredded mozzarella cheese and heated marinara sauce.
Heat 1
FAQs
How do you fry eggplant without it getting soggy?
Start by salting the eggplant slices and letting them rest before cooking. The salt draws some of the interior moisture to the surface of the eggplant. A thorough pat with paper towels before breading the eggplant is essential to getting rid of that moisture and preventing soggy slices.
Does eggplant need to be soaked before frying?
Soaking to minimize oil absorption: Eggplants can absorb a significant amount of oil during cooking, especially when frying or sautéing. Soaking the eggplant in saltwater for 20-30 minutes before cooking can help to reduce oil absorption by breaking down the fruit’s cell walls.
Is it better to peel eggplant before frying?
While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, “Do you peel eggplant before cooking?” is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.
Is it better to fry or bake eggplant?
Frying the eggplant will mean using quite a bit of oil to brown the breaded eggplant. Baking the breaded eggplant on a tray in the oven requires a lot less oil, and is a little bit lighter and healthier! Either way you go, the dish will be exceptionally delicious.
Should you salt eggplant before you fry it?
Fried eggplant is crispier and more savory when it’s been pre-salted. When preparing eggplant for frying, the salting process ensures the vegetable absorbs less oil. As a result, taking the time to salt eggplant prior to frying yields perfectly seasoned fried eggplant with a silkier texture.
What is the secret to cooking eggplant?
Eggplant is about 80 to 90 percent water, so when you put them in the oven they need space to evaporate all that water and caramelize properly,” says Covarrubias. Give them a toss halfway through the cooking process to make sure they’re cooked evenly, too.
What is the best oil for frying eggplant?
4 inch of grapeseed oil in a nonstick skillet over medium until hot enough for frying. The ideal temperature for frying eggplant is about 365-375 degrees F. The best way to monitor the temperature is to use a deep fry or candy thermometer; or, you can drop a small piece of bread into the oil.Heat 1
Why is my fried eggplant bitter?
They do not have a vibrant, shiny color.Old or overripe eggplants or those that are off color or sit out for a while after being harvested are more likely to exhibit a bitter flavor. Therefore, choose eggplants that are heavy, shiny and firm and avoid eggplants that are off-colored and
How long to sweat eggplant before frying?
“Sweating” the Eggplant:
Set the salted, sliced eggplant into a colander and let it rest for about 30 minutes.
Why isn’t my eggplant crispy?
The best eggplant is caramelized and crispy on the outside and melt-in-your-mouth tender on the inside. This is achieved by giving the cubes or slices enough room to brown while they cook. If you overcrowd them in the pan or baking sheet, they’ll steam instead of brown and you’ll never get that caramelization.