Keeping It Simple Italian

  • Recipes
  • About
  • My CookBooks!
menu icon
go to homepage
  • Recipes
  • About
  • My CookBooks!
subscribe
search icon
Homepage link
  • Recipes
  • About
  • My CookBooks!
×
Home » Recipes » Italian side dishes

Italian Fried Eggplant Without Flour

by kisitalian, May 12, 2023 updated May 12, 2023

Jump to Recipe

Eggplant is a versatile vegetable that can be cooked in many ways, but one of my favorites is this fried eggplant. While traditional recipes call for coating the eggplant in flour before frying it, Italians will often skip the flour and use just parmesan cheese and bread crumbs. This Italian fried eggplant is the perfect appetizer, light meal or side dish and great when eggplant is in season.

fried eggplant

Italian fried eggplant

Fried eggplant is a popular dish enjoyed by many around the world, especially in Italy. It is easy to prepare, delicious and makes an excellent side dish to creamy polenta , tortellini pesto pasta salad or pork tenderloin in tomato sauce or as a main course on its own.

Although eggplant is a versatile vegetable that can be cooked in different ways, I prefer frying it with breadcrumbs and Parmesan to give it a crunchy texture on the outside while keeping it tender and juicy on the inside.

This Italian fried eggplant recipe has no flour which makes it a little lighter and crisper and it is actually the way many Italians traditionally make fried eggplant.

Italian fried eggplant 2

Ingredients needed

italian fried eggplant ingredients

There are not many ingredients you will need for this Italian fried eggplant recipe.

  • 1 large eggplant
  • Kosher salt
  • Bread crumbs
  • Parmesan Cheese
  • Vegetable oil for frying. Even though this is an Italian fried eggplant recipe, you want to use vegetable oil instead of olive oil since vegetable oil can handle high heat when frying.

How to choose the best eggplant for frying

When looking for an eggplant to fry, it is best to find a longer-shaped eggplant as opposed to the round varieties. Italian eggplant has many varieties (Traviata, Naida, Rosa Bianca, and Nubia) which all are perfect for making this Italian fried eggplant.

How to prepare the eggplant

salting eggplant 2

Eggplant naturally has somewhat of a bitter flavor so you need to add salt to the eggplant before cooking it. This is not the salt that is going to flavor the eggplant.

To make Italian fried eggplant, you need to start with fresh and firm eggplants. You need to cut them into ¼-inch slices and season them with salt to draw out any excess moisture. Let them sit for at least 30 minutes before patting them dry with paper towels.

This salting process means the salt that you add to the eggplant sits on top of the slices and pulls the bitterness out of the eggplant. I like to place the eggplant slices in a colander in the sink and then sprinkle salt over them.

You know the salt is ready to be rinsed off of the eggplant when the salt turns to drops of liquid. After you have done this step, you can start to make the eggplant recipe.

salting eggplant

How to make Italian fried eggplant

Once you have sliced and salted the eggplant, the rest is pretty easy. It is just making the coating for the outside crust of the eggplant and cooking it up.

Here are all the steps:

Breading and Seasoning Eggplant Slices

breadcrumbs for eggplant
breading eggplant
  • Breading the eggplant: In a shallow bowl, whisk together eggs until well combined. In another bowl, mix Parmesan, bread crumbs and salt. Dip each slice of eggplant into the egg mixture first then into the breadcrumb mixture.
eggplant on sheet pan

I like to place the breaded eggplant slices onto a large sheet pan that I can then bring over to the stove when I am ready to fry the eggplant. One eggplant makes a lot of slices so a large sheet pan is handy.

Frying Eggplant Slices

pan frying eggplant
  • Fry it up: You want to heat the oil in a large skillet over medium-high heat until hot but not smoking. Fry the eggplant slices in batches until golden brown on both sides for about 2-3 minutes per side. Once done, place the eggplant on a plate lined with paper towels to soak up any excess oil that may still be left over from frying. I like to double up the paper towels for this step!

Serving ideas

Italian fried eggplant is great served as an appetizer or as a side dish to pasta or meat (my favorite is cooking Italian sausage in the oven to serve with this!) Here are some more of our favorite things to serve with it:

  • Italian meat sauce
    Perfect Italian Meat Sauce
  • italian chickpea salad in bowl
    Simple Italian Chickpea Salad
  • top view of roasted tomatoes
    Italian Roasted Tomatoes
  • angle hair pasta with tomatoes
    Angel Hair Pasta with Tomatoes

More like this

If you love this classic Italian fried eggplant then you will also love these Italian recipes:

  • Green beans and potatoes in tomato sauce in a large pot.
    One Pot Green Beans And Potatoes In A Fresh Tomato Sauce
  • pot of zucchini soup
    Authentic Italian Zucchini Soup With Orecchiette
  • pasta piselli e pancetta
    Pasta Piselli e Pancetta (Pasta With Pancetta and Peas)
  • rigatoni amatriciana in pan
    Rigatoni all'Amatriciana (2 Ways!)
Italian fried eggplant 2

Italian Fried Eggplant

Melissa
This simple and delicious fried eggplant uses only breadcrumbs and no flour and it is the perfect main dish or side.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Appetizer, entertaining, Main Course, Side Dish
Cuisine Italian
Servings 4 servings
Calories 228 kcal

Ingredients
  

  • 1 large eggplant
  • 2 cups panko breadcrumbs or regular bread crumbs
  • 2 large eggs
  • ½ cup Parmesan finely grated
  • 1 teaspoon Kosher salt for seasoning
  • Vegetable oil for frying enough to come up the side of a large saute pan about ¼ inch.
  • kosher salt for drawing out eggplant bitterness

Instructions
 

  • Cut eggplant into slices about ¼ inch thick.
    1 large eggplant
  • Sprinkle kosher salt on both sides of the slices and place them in a colander or on paper towels to remove excess moisture for about 30 minutes.
    kosher salt
  • In a shallow dish, mix together the breadcrumbs, Parmesan and salt.
    2 cups panko breadcrumbs, ½ cup Parmesan, 1 teaspoon Kosher salt
  • In another shallow dish, beat the eggs with a fork until well combined.
    2 large eggs
  • Dip each slice of eggplant into the egg mixture, then into the breadcrumbs until fully coated.
  • Place coated eggplant on to a large plate or sheet pan.
  • Heat vegetable oil in a large skillet over medium-high heat (about 350°F).
    Vegetable oil for frying
  • Fry each coated eggplant slice until golden brown on both sides (about two minutes per side).
  • Remove from pan using tongs or slotted spoon and place on paper towels to drain excess oil.
  • Serve as is or with a side of marinara.

Nutrition

Calories: 228kcalCarbohydrates: 29gProtein: 12gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 90mgSodium: 1035mgPotassium: 363mgFiber: 5gSugar: 6gVitamin A: 243IUVitamin C: 3mgCalcium: 226mgIron: 2mg
Tried this recipe?Let us know how it was!

Comments

No Comments

5 from 3 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Making tagliatelle for ragu alla Bolognese.

Welcome to Keeping It Simple Italian!

I love to share easy Italian recipes. From easy Italian recipes from Italy to Italian American recipes brought over and adapted by Italian immigrants. read more:

Footer

↑ back to top

Privacy Policy

Accessibility

Subscribe

Copyright © 2020 KeepingItSimpleItalian

Rate This Recipe

Your vote:




In order to protect the integrity of our reviews, and user trust, we require everyone to leave a comment with their rating. Thank you!

Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.