Can be prepared in 45 minutes or less.
Ingredients
Serves 2 as a side dish or first course
Preparation
Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.
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Reviews (97)
Back to TopI was really looking for crispy fried eggplant and found this recipe. I didn't have bread crumbs so I used corn meal. It turned out great! Crispy, just what I wanted. Thanks!
Patty Barr
Northport, Alabama
2/15/2023
Amazing. I've tried a few different recipes, but this simple one is the best. I like to top mine with a fresh tomato and a basil leaf. But I've done a few variations. I basically treat it like a toasted piece of bread. Yeah, it's deep fried, but it's a flavorful and good way to get more veggies in your diet!
PersonalKierstin
12/24/2020
Delicious -- nice and crispy! I sprinkled the eggplant slices with a bit of water before adding salt. Weighted the slices using a heavy plate, for about 20 min. Otherwise followed recipe exactly. Served over Ina Garten's lemon capellini. Garnished with some crispy prosciutto (cook a couple of slices in a light wash of olive oil over medium high heat, drain and then crumble), chopped basil, and lemon wedges. Hubby also likes to sprinkle crushed red pepper over it. Honestly, try it this way. You'll love it!
mmbarkerr
Bethesda, MD
9/26/2020
people are talking about soaking them in salt water first no where does my recipe say that. How long should I soak them & how much salt to water?
Sullygirl
Houston, TX
8/28/2018
These were exceptional! Soaking the eggplant in the salt water made all the difference in the world. Eggplant was super crispy but very light and not at all greasy. I did substitute panko bread crumbs.
burkehenry
Atlanta, GA
8/29/2017
Finally, eggplant that does not go limp and soggy! Delighted with the results.
lady_baltimore
South Carolina
9/11/2015
A 10!!! Thank-you so very much. My Mom made the best fried eggplant in the world. I never asked, or observed her recipe. This recipe is as close or exact as it comes to my childhood memories. I tried many other recipes, was disappointed. Thanks a million. ELL
windydaycyou
Grosse Pointe Park, MI
5/13/2015
The cornstarch makes these absolutely delish. They do need some more seasoning though. I agree to salt ahead of time. Maybe some italian seasoning too. Parm on top
joleec
ivoryton, ct
8/18/2014
i really like the way in which this recipe looks i eaten it before with my children most of us enjoyed this we could have a household gathering again and cook this recipe again soon that is one tasty recipe you have to test it i guarantee you whatever you will require to this its very tasty
sarah12jones212212312
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2/3/2014
This was wonderful. I made a few modifications. I salted the eggplant first to eliminate some of its moisture. I also used Panko crumbs instead of bread crumbs. Lastly, I used a deep fryer set to 325 degrees and fried the eggplant for about 3 minutes per side. The key to this recipe is the lemon! Squeezing the lemon onto the warm eggplant makes it taste DELICIOUS!
Anonymous
7/24/2012
Really good, agree with other reviewers that the crunch and texture were great. A little disappointed that the eggplant didn't have more flavor-- definitely sprinkle salt and lemon at the end while they are still hot from the pan. Will make again, maybe with a dip next time.
Anonymous
Bronxville, NY
7/25/2011
Great way to fry eggplant! I like cornmeal in mine, so I used all cornmeal in place of the bread crumbs. Next time I'll use half cornmeal, half flour.
Anonymous
Edmond, OK
7/6/2011
Very good way to enjoy eggplant, even for those who don't care for eggplant. It's like eating chips! These even stay crispy the next couple days if you warm them up in a toaster oven or a warm oven instead of microwaving.
ljbami
9/18/2010
I used a hearty wheat bread for the crumbs, and added just a teaspoon of cajun seasoning for flavor. They were so good even my 3 year old neighbor loved them!
momofv3
cincinnati
7/29/2010
What a genius technique! The use of cpornstarch produces such an incredible crisp crust. The only tweaking I did was to double the recipe, salt/drain/dry the eggplant ahead & season my breadcrumbs. This will be the only way I'll fry eggplant from now on.
MadameLeota
Brockport, NY
6/22/2010
