best fried eggplant recipe
The Best best fried eggplant recipe
I’ve been making fried eggplant for years, and it’s always a hit with my family. This recipe is a staple in many Italian households, and for good reason – it’s incredibly easy to make and tastes amazing. The key to a great fried eggplant is to use the right type of eggplant.
I like to use the long, slender varieties, as they have a more delicate flavor and texture. Slice the eggplant into thick rounds, and make sure to remove any seeds or excess moisture, as this will help the eggplant fry up crispy on the outside and tender on the inside. When I’m cooking for my family, I love to serve this recipe as a side dish or add it to a hearty pasta dinner.
My kids adore helping me slice the eggplant and dredge it in flour, eggs, and breadcrumbs – it’s a fun task that makes them feel involved in the cooking process. And let’s be honest, who doesn’t love the smell of fried eggplant wafting from the kitchen? One of the best things about this recipe is that it’s incredibly versatile.
You can serve it as an appetizer, a side dish, or even as a main course paired with some crusty bread and a green salad. It’s also an excellent way to use up any leftover vegetables you might have lying around. In terms of health benefits, this recipe is a great option because it’s relatively low in calories and high in fiber.
The eggplant itself is packed with antioxidants and has been shown to have anti-inflammatory properties when consumed regularly. As for where this recipe comes from, I believe it originated in Italy, where eggplant was first cultivated over 2,000 years ago. The Italians have been perfecting their fried eggplant recipes for centuries, and I think you’ll agree that their efforts are well worth trying out.
To make this recipe truly shine, I recommend using some high-quality ingredients like fresh parsley and garlic. Don’t be afraid to get creative with your seasonings either – a pinch of red pepper flakes or some chopped fresh herbs can really elevate this dish.
Crispy Fried Eggplant
This recipe delivers perfectly crispy fried eggplant slices with a golden, crunchy coating and a tender interior. The key is salting the eggplant first to remove excess moisture, ensuring a non-greasy result.
🥘Ingredients
For the Eggplant
For the Coating
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Fried Eggplant Works
One of my favorite things about this recipe is how versatile it is – you can serve it as an appetizer, side dish or even as main course paired with some crusty bread and green salad.
As for storage ideas, I recommend letting leftover fried eggplant cool completely before storing it in an airtight container in the refrigerator for up to three days.
❓ Frequently Asked Questions About Crispy Fried Eggplant
1. What type of eggplant should I use?
For this recipe, you’ll want to use a long, slender variety of eggplant that has a more delicate flavor and texture.
2. How do I remove excess moisture from the eggplant?
To remove excess moisture from the eggplant, simply place it on a paper towel-lined plate or tray for about 30 minutes before slicing.
3. Can I make this recipe ahead of time?
You can slice the eggplant and prepare the breading mixture ahead of time, but it’s best to fry the eggplant just before serving for optimal crispiness.
4. Is this recipe suitable for vegetarians?
This recipe is completely vegetarian-friendly!
5. Can I substitute different types of breading?
You can experiment with different types of breading like panko breadcrumbs or even crushed crackers for added texture.
6. How do I store leftover fried eggplant?
Cool leftover fried eggplant completely before storing it in an airtight container in the refrigerator for up to three days.