Crispy Pan Fried Eggplant Here for all your inspo! I served this here with some simple dressed arugula (EVOO, s&p), fresh ricotta, and cherry tomatoes. Pairing the fried eggplant with these fresh, bright ingredients lightened up the dish and left me extremely satisfied.
Crispy eggplant is one of my favorites. This isn’t a quick meal, but I love making a large batch and using the eggplant cutlets throughout the week. You can repurpose them with wraps, serve them with eggs, over salad, chopped up and served with your favorite pasta, or of course to make (my fav!) eggplant parm. It’s extremely versatile and so damn delicious!
What’s your favorite way to eat eggplant?!
– 1 medium/large eggplant
– flour to dredge — seasoned with salt, pepper, and a little garlic powder
– Italian breadcrumbs + panko mixed to coat eggplant, added some additional Italian seasoning
– eggs with a touch of milk
– canola oil for frying
– your favorite fresh ricotta, arugula, cherry tomatoes
Slice up the eggplant into quarter inch pieces. Salt both sides and place on top of paper towel lined baking sheet. Flip after 5-7 minutes for total time of 12 minutes or so to let the moisture release. Line a baking sheet with tin foil and prepare your “cutlets”. Dredge in flour, then egg, the breadcrumb mixture. Breadcrumb mixture should be 1 part Italian seasoned breadcrumbs to 2 parts panko. Repeat until all are coated. Heat a large pan with canola oil and fry your eggplant in batches until golden brown. Remove and place on paper towel lined baking sheet. Sprinkle with a little sea salt and serve with your favorite side!