There’s something irresistible about fried eggplant that’s golden, crisp on the outside, and tender on the inside.

This easy fried eggplant recipe is simple to prepare, with layers of flavor from parmesan, garlic, and herbs.

It makes the perfect appetizer, side dish, or even a main with your favorite sauce.

Why You’ll Love This Recipe

The eggplant turns out crisp on the outside and creamy inside.

A flavorful coating of parmesan, parsley, and garlic salt adds depth.

It’s versatile—serve as a starter, side, or pair with pasta for a full meal.

No complicated steps; just bread, fry, and enjoy.

What You’ll Need (Ingredient Highlights)

Eggplant: Small to medium eggplants give the best texture, without bitterness.

Panko breadcrumbs: Provide that extra crunch compared to regular breadcrumbs.

Parmesan cheese: Adds sharp, salty flavor to the crust.

Parsley: Brings freshness to balance the richness.

Vegetable oil: Neutral oil that ensures crisp frying without overpowering flavors.

Pro Tips Before You Start

Salt the eggplant slices first to draw out moisture and reduce bitterness.

Pat dry thoroughly before breading for the crispiest finish.

Don’t overcrowd the pan—fry in batches to keep the coating crisp.

Cool fried slices on a rack instead of paper towels for better crunch.

How to Make Easy Fried Eggplant

Step 1 – Slice and salt the eggplant

Cut eggplant into ¼-inch slices.

Sprinkle with salt and let rest in a colander while prepping other ingredients.

Step 2 – Prepare the coatings

Place flour mixture, egg mixture, and breadcrumb mixture into separate shallow bowls.

Step 3 – Dry and dredge

Pat each slice dry with paper towels.

Coat in flour, then dip in egg mixture, then press firmly into breadcrumb mixture.

Step 4 – Fry the eggplant

Heat oil in a skillet to 350°F.

Fry slices in batches, 2–3 minutes per side, until golden brown.

Step 5 – Cool and serve

Transfer fried slices to a rack or paper towel–lined plate.

Serve warm with marinara, parmesan, and fresh basil if desired.

What to Serve Them With

Pair with marinara sauce for dipping.

Serve as a side to pasta or grilled chicken.

Top with arugula, tomatoes, and shaved parmesan for a light main dish.

Variations / Substitutions

Swap parmesan for pecorino Romano for a sharper flavor.

Use gluten-free breadcrumbs for a gluten-free option.

Bake instead of fry for a lighter version—just drizzle with oil and roast at 425°F.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven or air fryer to bring back crispiness.

Avoid microwaving, as it softens the breading.

FAQs

Can I prepare the eggplant ahead of time?
Yes, you can slice, salt, and dry the eggplant in advance, but bread and fry just before serving.

Do I need to peel the eggplant?
Not necessary—thin-skinned varieties fry beautifully with skin on.

Why is my coating falling off?
Be sure to pat the eggplant slices dry and remove excess egg before coating in breadcrumbs.

Can I make these in an air fryer?
Yes, air fry at 375°F for 12–14 minutes, flipping halfway, until golden.

How do I keep them from being greasy?
Make sure the oil is hot enough (350°F) before adding slices. Fry in small batches.

What’s the best oil to use?
Neutral oils like vegetable, canola, or sunflower are ideal for frying.

Final Thoughts

This easy fried eggplant recipe is crisp, flavorful, and crowd-pleasing.

With its golden crust and creamy interior, it’s a dish you’ll want to serve again and again.

Perfect for sharing at the table with family and friends.