Fried Eggplants
These crispy Fried Eggplants are golden on the outside, soft on the inside, and absolutely addictive! Perfect as a side dish, appetizer, or snack—and surprisingly easy to make. Includes tips for freezing leftovers and getting that perfect golden crust.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large American eggplant
- 2 large eggs
- 1 cup milk
- 2 cups Italian-style breadcrumbs
- Canola oil, as needed for frying
- Salt, to taste
Instructions
- 1
Peel the eggplant if desired, then slice into ¼-inch thick rounds.
- 2
In one bowl, whisk together the eggs and milk. In a separate bowl, mix the breadcrumbs with salt.
- 3
Dip each slice of eggplant into the egg mixture, then coat in the breadcrumb mixture. Set aside on a plate.
- 4
Heat about 1 inch of canola oil in a deep skillet to 375°F.
- 5
Fry eggplant slices in batches for 1–2 minutes per side, or until golden brown. Transfer to a paper towel-lined dish to drain excess oil.
- 6
Allow to cool slightly before serving. Enjoy hot!