Spiced Roasted Eggplant
Fried Eggplant
Updated Aug. 27, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings (20 slices)
- 1large globe eggplant, sliced into ¼-inch-thick rounds (about 1¼ pounds)
- Kosher salt (such as Diamond Crystal) and black pepper
- ½cup all-purpose flour
- 2large eggs
- 3cups panko bread crumbs
- 2teaspoons Italian seasoning
- 1½teaspoons garlic powder
- 1cup canola oil, for frying
- Chopped fresh parsley, for serving
- Marinara sauce, for dipping (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
396 calories; 26 grams fat; 2 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 36 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 7 grams protein; 404 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place the eggplant slices in a large bowl, sprinkle with 1 teaspoon salt and toss to evenly coat. Set aside for 10 to 20 minutes, then use a clean dish towel or paper towels to pat each slice dry, absorbing any water that has been released.
- Step 2
Meanwhile, place the flour in a shallow bowl or rimmed plate. Crack the eggs into a second bowl and beat them with a fork. In a third bowl, combine the panko, Italian seasoning, garlic powder, 1½ teaspoons salt and 1 teaspoon pepper.
- Step 3
Working one at a time, dip the eggplant rounds into the flour, shaking off any excess, then into the egg mixture, and finally, into the panko mixture, coating each piece completely. Place on a paper towel lined plate until ready to cook.
- Step 4
Pour the oil into a large, heavy-bottomed skillet or Dutch oven and heat over medium-high. When the oil is hot (it should sizzle immediately if you drop a breadcrumb into the pan), carefully place a few eggplant slices in the pan. Adjust heat to medium and cook for 1 to 2 minutes on each side, until golden brown on both sides.
- Step 5
Transfer to the prepared plate, sprinkle lightly with salt and repeat with the remaining eggplant, adjusting the heat as necessary to prevent smoking. Sprinkle the eggplant with parsley and serve hot, with marinara sauce for dipping if you like.
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Private Notes
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Cooking Notes
Bhavani Kumar
Can you kindly share the oven temp & how long, please . Thank you
ScratchCook
Tip for convenience. I use regular sized (about 10”) Frisbees for the flour and bread crumbs. Perfectly curved to dredge the eggplant, chicken, pork cutlets and fish. Tap out unused flour/bread crumbs, wash by hand, do not put in dishwasher. Excellent recipe. I still sauté Eggplant vs baking for richer flavor. Blot both sides to remove excess oil.
Tom
Use peanut oil.
Prabhat Acharya
Avoid bread crumb - neutralizes and flattens and alters and mangles taste. Avoid all purpose flour. Use besan instead. I forgot to say "Avoid bread crumbs" in my previous post. I really think you should google Eggplant pakora on youtube. Will be much happier. A little less work - 1000 times better taste.
Lilysdad
What qualifies as "Italian Seasoning"?
NimbleBean
Try Sriracha Mayo in place of the marinara for dipping
Steph
Skip the flour and just dip in egg and Italian breadcrumbs (they have all the other spices in them already including parsley) and fry them up. I usually salt and pepper while frying.
Prabhat Acharya
This is a variation of age-old eggplant recipe in India. V v simple. Junk all purpose flour. Kosher salt - regular salt - makes no difference. Use besan flour (black chick peas flour). Best if you look up YouTube Baigan Pakora, or Eggplant Pakora recipes. Eggplant is used in 100s of Indian recipes. Baigan Bharta, e.g.. My advice is to Google Indian eggplant recipes on YouTube.
judy
I personally never salt eggplant before using it. I consider that slightly sharp flavor to be delicious. And it saves you 20 min of time.
Barb
For information, B. Kumar, this recipe is for frying on top of the stove. It suggests using either a skillet or Dutch oven—which has high sides and won’t spatter as much when the eggplant slices are cooking in the hot oil.
Placerdog
Tried in air fryer but not very fried. Better fried in the canola. Tried a different brand of bread crumbs that did not taste good. I only used about a cup of bread crumbs and needed 3 eggs.
Prabhat Acharya
Avoid bread crumb - neutralizes and flattens and alters and mangles taste. Avoid all purpose flour. Use besan instead. I forgot to say "Avoid bread crumbs" in my previous post. I really think you should google Eggplant pakora on youtube. Will be much happier. A little less work - 1000 times better taste.
Robin Schneider
Air fryer version?
linda K
Could you do this in the air fryer?
ScratchCook
Tip for convenience. I use regular sized (about 10”) Frisbees for the flour and bread crumbs. Perfectly curved to dredge the eggplant, chicken, pork cutlets and fish. Tap out unused flour/bread crumbs, wash by hand, do not put in dishwasher. Excellent recipe. I still sauté Eggplant vs baking for richer flavor. Blot both sides to remove excess oil.
Dan
Almost exactly how Grandma used to fry them for Parmigiana (panko and canola were unknown to her). For those who prefer to oven-fry, try 425° with convection if you've got it for 25 minutes, depending on how thinly it is sliced.
Tom
Use peanut oil.
Jane
My mother, born in 1914, did fried eggplant often. Instead of bread crumbs, she used cracker crumbs. So delicious.
Terri
I do the same thing except spray them with olive oil and roast in the oven. One of my favorite dinners!
Bhavani Kumar
Can you kindly share the oven temp & how long, please . Thank you
Elle
Do you spray both sides with the Olive Oil?
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