Description
Crispy golden fried eggplant coated with breadcrumbs, Parmesan, and fresh parsley for a savory and delicious appetizer or side dish.
Ingredients
Scale
- 2 medium eggplants (about 6 to 8 inches long)
- 2 teaspoons kosher salt
- 3 cloves garlic, minced
- 2 large eggs
- 1/4 cup fresh parsley, chopped (plus more for garnish)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 cups breadcrumbs
- 1/2 cup Parmesan cheese, grated
- Vegetable oil, for frying
Instructions
- Slice the eggplants into 1/4-inch rounds and sprinkle with 2 teaspoons kosher salt. Let sit for 20 minutes to draw out moisture, then pat dry with paper towels.
- In a shallow bowl, whisk together the eggs, garlic, parsley, 1/2 teaspoon kosher salt, and black pepper.
- In another bowl, combine breadcrumbs and grated Parmesan cheese.
- Dip each eggplant slice into the egg mixture, then coat with the breadcrumb-Parmesan mixture, pressing lightly to adhere.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel–lined plate to drain excess oil.
- Garnish with additional parsley and serve hot.
Notes
- Salting the eggplant before frying helps remove excess moisture and bitterness.
- For extra crispiness, double-coat the slices in egg and breadcrumbs.
- Serve with marinara sauce or garlic aioli for dipping.
- Best enjoyed fresh, as fried eggplant loses crispiness when stored.
Nutrition
- Serving Size: 1 cup fried eggplant
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 55mg
Keywords: fried eggplant, crispy eggplant recipe, Italian appetizer, eggplant Parmesan bites, breaded eggplant