Crispy Fried Plain Eggplant Slices

Fried eggplant is the kind of side dish that disappears as quickly as it hits the table. With its crispy edges, tender center, and savory flavor, it’s the perfect accompaniment to anything from grilled meats to pasta dishes. This quick and simple recipe brings out the best in eggplant, making it golden and irresistible in just a few minutes.

Why Everyone Will Love This Recipe

• Crispy, golden, and satisfying—it’s a texture-lover’s dream.
• Requires only three ingredients: eggplant, oil, and salt.
• Quick to prepare—ready in under 15 minutes.
• Naturally vegan and easy to pair with a variety of main dishes.
• Ideal for snacks, antipasti, or even layered into a sandwich or wrap.

What Is Fried Eggplant?

Fried eggplant is a staple across Mediterranean and Middle Eastern cuisines, loved for its soft interior and crispy, caramelized exterior. The dish is made by slicing fresh eggplant and frying it in hot oil until golden brown. It’s often seasoned simply with salt, but can also be dressed up with garlic, herbs, or sauces. Think of it as eggplant’s answer to French fries—only more flavorful and just as addictive.

Cooking Tips

• Salt the eggplant before frying (optional): This helps reduce bitterness and moisture. Let it sit for 20 minutes, then pat dry.
• Use neutral, high-smoke point oil like sunflower or canola for frying.
• Don’t overcrowd the pan—fry in batches to ensure even browning.
• Slice uniformly for even cooking; aim for 1/4-inch thickness.
• Place on paper towels immediately after frying to remove excess oil and keep them crisp.

Frequently Asked Questions

Should I peel the eggplant before frying?

Peeling is optional. The skin adds texture and helps hold the slices together during frying, but you can remove it if you prefer a softer bite.

Do I need to salt the eggplant before frying?

It’s not essential, especially if using young or small eggplants, but salting helps draw out moisture and bitterness, leading to better texture and flavor.

What’s the best oil for frying eggplant?

Use a neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil. Avoid olive oil, which may burn at high temperatures.

How do I keep fried eggplant from getting soggy?

Drain the slices on paper towels immediately after frying, and avoid stacking them while hot to preserve crispness.

Can I bake or air-fry instead?

Yes! While the texture differs, you can brush eggplant slices with oil and bake at 400°F (200°C) for 20–25 minutes or air-fry at 380°F (193°C) for 12–15 minutes, flipping halfway through.

How to Store Fried Eggplant

Allow fried eggplant slices to cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat and restore crispness, place them in a hot skillet or warm them in the oven at 375°F for 5–7 minutes.

How to Freeze Fried Eggplant

Let the slices cool, then arrange them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. Store for up to 2 months. Reheat directly from frozen in the oven at 400°F (200°C) until crisp and hot.

How to Make Fried Eggplant Slices

Wash and dry the eggplants. Remove the stems and slice them into 1/4-inch rounds.

(Optional) Salt the slices and let them rest for 20 minutes to draw out moisture. Pat dry thoroughly.

Heat the oil in a deep skillet or frying pan over medium-high heat.

Fry the eggplant slices in batches for 2–3 minutes per side, or until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Sprinkle with salt while still hot, then serve and enjoy!