Why is my fried eggplant soggy instead of crispy?

Soggy eggplant usually results from either cooking at too low a temperature or overcrowding the pan. Make sure your oil is hot enough before adding the eggplant, and fry in a single layer with plenty of space between slices. Also, be sure to drain properly on paper towels after frying.

Can I bake this eggplant instead of frying it?

Absolutely! While frying gives the best crispy texture, you can bake these at 425°F for about 20-25 minutes, flipping halfway through. Spray or brush both sides with olive oil before baking for the best results. The texture won't be identical to fried, but still delicious.

Is it necessary to peel eggplant before frying?

Not at all! The skin adds beautiful color contrast and contains nutrients. As long as you're using smaller, younger eggplants (which have thinner skin), the peel becomes tender during cooking and adds pleasant texture.

How do I prevent the breading from falling off during frying?

Make sure your eggplant slices are patted dry before dipping in egg, press firmly when coating with breadcrumbs, and let the breaded slices rest for 5-10 minutes before frying. This gives the coating time to adhere properly to the eggplant.

Crispy Fried Eggplant Recipe

Name: Crispy Fried Eggplant Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: Main Ingredients; 1 lb Eggplant; 1/2 cup Gluten-free breadcrumbs (or almond flour); 1/2 cup Grated parmesan cheese; 1 tbsp Italian seasoning; 1/2 tsp Garlic powder; Egg Wash; 2 large Eggs; 1/2 tsp Sea salt; 1/4 tsp Black pepper; For Frying; 1/4 cup Olive oil (as needed)

Description

Fried Eggplant is a crispy and golden delight, perfect as an appetizer, snack, or side dish. Perfectly breaded and pan-fried to perfection, this dish combines a crunchy exterior with tender eggplant slices inside. Serve it with your favorite dipping sauce for a truly irresistible treat!

Ingredients

Units Scale

Main Ingredients
1 lb Eggplant
1/2 cup Gluten-free breadcrumbs (or almond flour)
1/2 cup Grated parmesan cheese
1 tbsp Italian seasoning
1/2 tsp Garlic powder
Egg Wash
2 large Eggs
1/2 tsp Sea salt
1/4 tsp Black pepper
For Frying
1/4 cup Olive oil (as needed)

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Instructions

Prepare the Eggplant
Slice the eggplant crosswise into 1/4-inch-thick rounds. This thickness ensures even cooking and avoids soggy eggplant.
Make the Breadcrumb Mixture
In a shallow bowl, mix together the breadcrumbs, parmesan cheese, Italian seasoning, and garlic powder. Ensure it’s evenly combined for consistent breading.
Prepare the Egg Wash
In another shallow bowl, whisk together the eggs, salt, and pepper. This mixture will help the breadcrumbs stick to the eggplant slices.
Bread the Eggplant
Dip each eggplant slice into the egg wash, then press firmly into the breadcrumb mixture. Use one hand for the egg wash and the other for the breadcrumbs to keep the breading dry. Place the breaded slices onto a baking sheet. Repeat with all slices. Discard any leftover breadcrumb mixture.
Fry the Eggplant
Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-low to medium heat. Fry the eggplant slices in batches, placing them in a single layer. Cook for 3-6 minutes per side, or until golden brown and soft. The frying time depends on your heat settings, but aim for a rich golden crust.
Drain Excess Oil
Once fried, transfer the eggplant slices to a paper towel-lined plate to drain excess oil. Repeat with the remaining slices, adding 1-2 tablespoons of olive oil per batch as needed.

Notes

Dipping Suggestions: Pair the fried eggplant with marinara sauce, garlic aioli, tzatziki, or spicy mayo for a flavorful addition.
Storing: Store leftovers in an airtight container for 2-3 days in the fridge.
Reheating: Reheat in an air fryer at 320°F or in the oven at 350°F until warm and crispy.
Freezing: For freezing, bake the slices for 15 minutes instead of frying. Cool completely, layer with parchment paper, and freeze. Thaw and fry in a skillet to finish cooking.

Nutrition

Serving Size: ~4 slices (1/4 of recipe)
Calories: 250
Sugar: 3g
Sodium: 400mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 9g
Cholesterol: 75mg