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–+ servings

Crispy Fried Eggplant (Parmesan Breadcrumb Coating)

Golden, crispy fried eggplant with a cheesy Parmesan breadcrumb crust and a tender, creamy center. Perfect as a weeknight side, snack, or appetizer—best served hot and crunchy.
Amanda
Prep Time 20 minutes
Cook Time 15 minutes
Salting/Resting Time 30 minutes
Total Time 1 hour 5 minutes
Serving Size 4 servings

Equipment

  • Large skillet or frying pan (12-inch)
  • sharp knife
  • cutting board
  • Paper towels
  • Spatula or tongs
  • 3 shallow bowls or plates (for dredging)
  • Measuring cups and spoons
  • Plate or baking sheet lined with paper towels
  • Optional: thermometer (to check oil temperature)
  • Optional: splatter screen

Ingredients

  • 1 large eggplant cut into 1/4–1/2-inch rounds
  • salt for salting eggplant slices, plus 1 tsp for the flour/seasoning
  • 1 cup all-purpose flour
  • 1 teaspoon salt for seasoning the flour/breading
  • 1/2 teaspoon black pepper
  • 2 large eggs beaten
  • 2 cups breadcrumbs Italian-style or plain (panko works too)
  • 1 cup Parmesan cheese grated
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 2 cups vegetable oil for frying (about 1/2-inch depth in the pan)

Instructions

  • Salt the eggplant: Lay eggplant slices on paper towels and sprinkle both sides with salt. Let rest 20–30 minutes to draw out moisture, then pat very dry with paper towels.
  • Set up a breading station: In bowl 1, mix flour with 1 tsp salt and the pepper. In bowl 2, add the beaten eggs. In bowl 3, mix breadcrumbs, Parmesan, Italian seasoning, and garlic powder.
  • Heat the oil: Add enough oil to reach about 1/2-inch depth in a large skillet. Heat over medium-high until the oil reaches about 350°F (175°C) and shimmers.
  • Bread the slices: Working one at a time, dredge eggplant in the flour (shake off excess), dip in egg, then press into the breadcrumb mixture on both sides.
  • Fry: Fry in batches without overcrowding, 2–3 minutes per side, until golden brown and crisp. Adjust heat as needed to keep the oil around 350–375°F.
  • Drain and serve: Transfer to a paper towel–lined plate to drain. Serve immediately while hot and crunchy.

Notes

Key tip: Don’t skip salting and drying the eggplant—this pulls out moisture and can reduce bitterness, helping the coating crisp up.
Oil temperature: Aim for about 350–375°F (175–190°C). If the oil is too cool, the eggplant turns greasy; if it’s too hot, the coating browns before the inside becomes tender.
Make-ahead: You can bread the slices and refrigerate them in a single layer (or with parchment between layers) for up to 4 hours before frying.
Leftovers: Refrigerate 3–4 days. Reheat on a sheet pan at 375°F (190°C) for about 10 minutes to re-crisp (the microwave softens the coating).
Variations: Use panko for extra crunch, or swap Italian-style breadcrumbs for plain and increase seasoning to taste. Japanese eggplants fry faster because they’re thinner.

Nutrition

Calories: 380kcal | Protein: 14g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 780mg