thepioneerwoman5.0
Fried Eggplant
When your summer garden is overflowing with veggies, cook up this crispy, golden fried eggplant recipe. It makes a delicious appetizer or main dish!
👥 6 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 20 min👤 Georgia Goode📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●oven
- ●skillet
📝 Preparation Steps
1
Cut the eggplant into 1/2-inch thick slices. Line 2 large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for ⏱️ 45 minutes, then pat each slice dry with a paper towel.
eggplant, about 3 lb. total2
2
Meanwhile, place the flour on a plate. In a wide, shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the panko breadcrumbs, parmesan cheese, salt, and pepper.
eggs3
3
Working 2 to 3 slices at a time, dredge the eggplant in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture.
eggplant, about 3 lb. total2
4
Preheat the oven to 200°F.
5
Meanwhile, heat a large skillet filled with about 1/4-inch of oil over medium-high heat. Heat until very hot (about 350°F). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about ⏱️ 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Hold the fried eggplant warm in the oven. Continue to fry the eggplant slices, adding more oil as needed to the skillet.
eggplant, about 3 lb. total2
6
Sprinkle with parsley and season with salt. Serve with marinara sauce if you like.
Nutrition Facts
calories
821 Calories
fat Content
62 g
fiber Content
8 g
sugar Content
10 g
sodium Content
367 mg
protein Content
15 g
trans Fat Content
0 g
cholesterol Content
90 mg
carbohydrate Content
47 g
saturated Fat Content
7 g
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