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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
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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
1x
2x
3x
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
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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:
228
kcal
Carbohydrates:
29
g
Protein:
12
g
Fat:
7
g
Saturated Fat:
3
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Trans Fat:
0.01
g
Cholesterol:
90
mg
Sodium:
1035
mg
Potassium:
363
mg
Fiber:
5
g
Sugar:
6
g
Vitamin A:
243
IU
Vitamin C:
3
mg
Calcium:
226
mg
Iron:
2
mg
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