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GET IT NOWSummer may be coming to a close, but I couldn’t resist squeezing in one more eggplant recipe: Fried eggplant! I usually just make sauteed eggplant without any coating, but when I want a crispier bite, this version is the perfect way to take it up a notch. It’s got a cheesy, crunchy outside and a tender, creamy inside (perfect for dunking!) — without any mystery oils or white flour. And the good news is, this vegetable is actually in season through October. So, you’ve still got time to make this fried eggplant recipe with me!
Why You Need My Fried Eggplant Recipe
- Crunchy on the outside, tender on the inside – I stick with plain parmesan cheese for my air fryer eggplant, but for pan fried eggplant, I wanted something extra crispy. You know I wouldn’t use white flour or wheat breadcrumbs, so I found a brand of clean-ingredient gluten-free breadcrumbs I really liked, combined them with parm, and voila — the most perfect crispy, golden coating! And with my method and simple seasonings, you get a perfectly soft, tender inside, too.
- Quick and easy – With 7 simple ingredients and less than half an hour on the clock, this recipe comes together in no time. Make it as an app for a party, or as a side for a busy weeknight dinner!
- Healthier way to make it – No deep frying, no white flour or gluten, no seed oils. I also use less breadcrumbs than most fried eggplant recipes do.
Ingredients & Substitutions
Here I explain the best ingredients for my fried eggplant recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Eggplant – I always try to choose small to medium ones, as they’re less bitter and have fewer seeds. Usually a medium eggplant is about a pound, but this time I found really small ones — 3 in a pound — and they tasted so good!
- Breadcrumbs – For that crispy fried eggplant coating! I love this brand of gluten-free breadcrumbs I found recently, with just 4 ingredients in it! You can also use almond flour for a low carb option, like I did for my fried zucchini. Breadcrumbs do give you a crispier coating, though.
- Parmesan Cheese – I mix grated parmesan cheese into the breading for a savory flavor, and also to reduce the amount of breadcrumbs I need to use. It’s delicious, but feel free to use only breadcrumbs if you like (or need a dairy-free option).
- Eggs – To help the breading stick to the eggplant slices. Egg substitutes, such as flax eggs, should work fine here.
- Seasonings – My go-to combo of Italian seasoning, garlic powder, sea salt, and black pepper. Feel free to add a pinch of paprika or some onion powder to bump up the savory factor, or use individual dried herbs, like basil or oregano.
- Oil – I like olive oil for frying eggplant because the flavors pair well. You can easily use avocado oil or any heat-safe oil you’ve got.
How To Fry Eggplant
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Slice the eggplant. I recommend 1/4-inch-thick round slices.
- Mix the breading mixture. In a shallow bowl, stir together the breadcrumbs, Parmesan cheese, Italian seasoning, and garlic powder.
- Whisk the egg mixture. In a second shallow bowl, whisk together the eggs, salt, and pepper.
- Bread the eggplant. Dip eggplant slices in the egg mixture, then press into the breadcrumbs. Use one hand for the egg and the other for the breadcrumbs to keep things tidy. Place on a baking sheet or rack and repeat. Discard any leftover breading.
- Fry eggplant until golden. Heat the olive oil in a large skillet over medium heat. Add the eggplant slices in a single layer. Fry until soft and golden brown on both sides. I like a little fresh parsley over the fried eggplant for garnish.
My Recipe Tips
- Slice your eggplant fairly thin. I recommend 1/4-inch slices. These will soften quickly enough to get the breading nice and golden without burning it.
- If your eggplant is large, you may need to salt it. I choose small to medium ones to avoid this step, but if all you can get is a large one, salting will help remove the bitterness. Just sprinkle the slices with salt and place in a colander over the sink for 30 minutes. Rinse off the salt, pat dry, and proceed with my fried eggplant recipe as usual.
- Use the “wet hand, dry hand” method for breading. Use one hand to dip the eggplant in the egg and the other for breadcrumbs to keep things from getting clumpy. I also find it helpful to use the dry hand to scoop breadcrumbs over the top, instead of flipping the slices over to coat the other side.
- Line the baking sheet for easier cleanup. I just line it with foil or parchment paper before placing the breaded eggplant slices on it.
- Don’t crowd the frying pan. Make sure to fry eggplant in batches, so that the pieces fit in a single layer with spaces between them. Otherwise, they won’t cook evenly, will take a long time to soften, and the breading can fall off.
- The amount of oil is a fine balance. The breading can stick to the pan if you don’t have enough oil, but if you add too much, your eggplant will get… well, oily. Add just enough to coat the pan in a thin layer. You’ll need to add more as you work through multiple batches.
- Let the oil heat up. Even though we’re using lower heat for this fried eggplant, you still want nice, hot oil before you add the eggplant. This prevents sticking and ensures that the outside browns nicely.
- Cook time can vary depending on the thickness of the eggplant slices, your pan, and your stove. If my slices look golden but aren’t soft yet, I turn down the heat and continue cooking.
- After frying, drain the eggplant slices on a plate lined with paper towels. This removes excess oil, so they turn out crispy and not greasy.
- Want a faster cook time? Use multiple skillets! Fried eggplant is already really quick, but you’re limited to a few slices in a time. When I’m in a rush to get dinner on the table, I cook the slices in multiple skillets to speed up the process, even though it means more dishes to wash later.
- Want a more hands-off method? You can bake the slices in the oven instead. For 1/4-inch-thick slices, it will take 25-30 minutes at 400 degrees F, flipping halfway through. (This is a bit quicker than my roasted eggplant, as the slices are thinner.)
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the fridge. They’ll stay good for 2-3 days.
- Meal prep: I don’t recommend slicing eggplant ahead of time, as it will turn brown. But, you can mix the breading mixture in advance and store it in the pantry.
- Reheat: I like to reheat the slices in my air fryer at 320 degrees F, but you can also use the oven at 350 degrees F. Avoid the microwave, as the coating will get soggy.
- Freeze: Avoid freezing raw eggplant, as its texture will be ruined. When I want to freeze fried eggplant, I bake the slices instead for about 15 minutes, just to partially cook them. After cooling, freeze in a zip lock bag for up to 3 months, with parchment paper between layers of slices to prevent sticking. Thaw in the fridge overnight, then fry on the stovetop.
Serving Ideas
This fried eggplant is so versatile! I serve it as a side dish most often, but it’s also wonderful as an appetizer. Here are some serving ideas with it:
- Sauces – I love using my sugar free marinara sauce as a dip, but these are also amazing with my garlic aioli, tzatziki, or even spicy mayo.
- Main Dishes – While you cook the fried eggplant on the stove, make some baked chicken breast or baked cod in the oven, or try my pork chops in the air fryer. If you prefer to just cook your whole meal on the stovetop, my creamy garlic chicken or lamb shoulder chops pair nicely.
- Other Apps – For an appetizer spread, I like to pair this with other Italian-inspired dishes, like Caprese skewers, prosciutto wrapped asparagus, or antipasto salad.
My Favorite Skillet For This Recipe
I love my trusty cast iron skillet for frying eggplant, because it gives the best crispy texture and even cooking.
Fried Eggplant
My fried eggplant recipe is crispy and golden on the outside, soft inside, and gluten-free! It's the perfect easy appetizer or side dish.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Slice the eggplant crosswise into rounds, about 1/4 inch thick.
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In a small, shallow bowl (large enough to fit an eggplant slice), stir together the breadcrumbs, parmesan, Italian seasoning, and garlic powder.
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In a second shallow bowl, whisk together the eggs, salt, and pepper.
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Dip the eggplant slices into the egg, then press into the breadcrumbs. Place onto a baking sheet. Try to use one hand to dip into the egg, and the other hand to remove the breaded eggplant from the bowl of breadcrumbs, which will prevent the mixture from getting clumpy. Repeat with the remaining eggplant slices. Discard any remaining breading mixture.
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Heat 2 tablespoons of olive oil in a 12-inch skillet over medium-low to medium heat. Working in batches, or using multiple skillets if you want to save time, add the eggplant slices in a single layer. Fry eggplant for 3-6 minutes per side (mine usually takes 4.5 minutes per side), until soft and golden brown on both sides. Drain the fried eggplant on a paper towel lined plate.
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Repeat with the remaining eggplant slices, adding about 1-2 tablespoons of oil per batch.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 4-5 slices, or 1/4 of entire recipe
- Tips & substitutions: See the details in the post above! I’ve got tips on slicing, salting, and frying, how to prevent a clumpy breading, and a couple shortcuts to save time.
- Dipping sauce ideas: Marinara sauce is my fave for fried eggplant, but garlic aioli, tzatziki, or spicy mayo would also work.
- Store: 2-3 days in the fridge.
- Reheat: Air fryer at 320 degrees F or oven at 350 degrees F.
- Freeze: Bake the slices for 15 minutes instead of frying, then freeze lined with parchment paper between slices. Thaw and fry in a skillet to finish.
- A note on nutrition: Nutrition info uses half of the breading ingredients, because about half is discarded.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Fried Eggplant
Gratitude Moment
My kids helped me pick out the “featured” photo for this fried eggplant recipe (at the top). I hope it convinced you try to it! It’s so fun to include them in the process lately.
Another fun moment we had recently was this game we just got, which keeps us equal parts laughing and talking. Highly recommend it if you like family games!
Does your family have other games you play together? Let me know in the comments below — I need more ideas!
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