Our Fried Eggplant recipe creates an easy crispy dish that’s all about texture. This Italian delight only needs a couple of unique ingredients, like panko, to make it foolproof. Our technique shows you how to getting everything just right. Makes a great appetizer, side dish or light meal. Our Fried Eggplant recipe creates an easy crispy dish that’s all about texture. This Italian delight only needs a couple of unique ingredients, like panko, to make it foolproof. Our technique shows you how to getting everything just right. Makes a great appetizer, side dish or light meal.
Course Main Course
Cuisine Italian
Keyword Fried Eggplant
Prep Time 20 minutesminutes
Cook Time 2 minutesminutes
Total Time 22 minutesminutes
Servings 4people
Calories 144kcal
Author Kathleen
Ingredients
1Large Egg
1TeaspoonSalt
1/3CupCornstarch
1Small EggplantCut Into 1/4 Inch Thick Slices
1CupItalian Seasoned Panko Bread Crumbs
Serve With:
Lemon Wedges-Optional
Jarred Marinara Sauce-Optional
Sliced Mozzarella-Optional
Instructions
In a small shallow bowl, beat the egg with 1/4 teaspoon salt. In 2 more separate shallow dishes, pour the cornstarch and panko breadcrumbs. Dredge each slice of eggplant in cornstarch, coating it thoroughly then gently tapping off excess, then in egg mixture, then in the panko crumbs, pressing them to help them stick. Transfer coated eggplant to a wire rack and allow the coating to set 20 minutes.
Heat 1/2 inch oil in a heavy bottom, skillet with straight sides 2 inches tall, to 375degrees. Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. Transfer to paper towel-lined baking sheet. Season with additional salt and pepper. Over hot eggplant, squeeze lemon wedges, or top with marinara sauce or mozzarella if using, and serve.