Fried Eggplants: the easy side recipe famous all over the world

Total time: 50 Min
Difficulty: Low
Serves: 12 people
By Cookist

Fried eggplants are an easy, tasty recipe which still remains on the top of the list for many people. The meatiness of eggplant makes it a great choice for vegetarian dishes, and it also takes well to the addition of spices.

This fried eggplant recipe is easy and quick to make and makes a delicious dish to serve in the summer—either as an appetizer or as a side dish. The texture is crispy on the outside, with the tender eggplant in the center. To make it, you only need eggplants, breadcrumbs, cheese, milk, eggs, and olive oil. Try out this recipe today, we’ll sure you will love it!


How to make Fried Eggplants

Before cooking the eggplant, it’s necessary to salt them. Eggplants have a very high moisture content. Salting draws the water out, so when you cook the eggplants afterward, they absorb much less oil. If you skip the salting process, you will end up with soggy, oily eggplants. The salting should be done for at 30 minutes, after which you can blot them dry with kitchen paper (or towel paper). If you’re in a rush, there is an alternative—the quick microwave salting technique. Sprinkle chopped eggplants with salt and place them in a single layer on kitchen paper. Microwave until the pieces shrink to about half their size—they are now ready to be fried!

Set up a breading staging to dredge your eggplant slices and fry in oil until golden and cooked through.

Do you peel eggplant before frying?

There’s no need to peel the eggplant before frying. The skin is entirely edible, but you might find that the skin on larger eggplants can be tough. Cooking also softens the eggplant, so the skin helps to keep the eggplant slices structured.



– To prevent the eggplant from getting soggy, you must not skip the salting skip!

– The Fried Eggplant can also be baked in the oven. Place the breaded eggplant on a greased baking tray, spray with cooking oil, and bake at 400°F for 25 minutes, flipping halfway.

Don’t leave out the eggs as these will serve as the binder for the breadcrumbs. You can use flour instead of breadcrumbs, but the Fried Eggplant might be less crispy and will have a finer texture.

– The eggplants only need 30 minutes in the salt!

How to store Fried Eggplants

The fried eggplant can be stored in the fridge for up to 3 days, but they won’t remain crispy.

You can also freeze it. Simply place the fried eggplant slices on a baking tray, and put them in the freezer for two hours until each individual slice is frozen. Once frozen, transfer it to a freezer-safe container or plastic bag. It will keep for up to 3 months.

60 g
Grated cheese
50 g
crushed garlic
Olive oil
400 ml


Wash two eggplants. Cut into thick slices.

Place them in a bowl, add salt, pour over the milk and let stand for 30 minutes.

Drain the eggplants.

Set up a breading staging. Mix breadcrumbs, garlic powder and grated cheese in one bowl. Beat two eggs in another bowl.

Put each slice of eggplant in flour, then egg and finally in the breadcrumb mixture.

Fry until golden brown.

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