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Crispy Eggplant

Mediterranean · Side · Easy

Crispy Eggplant

Total
1 hr 3 min
Prep
45 min
Serves
4
Calories
320
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A sesame-speckled crumb crust turns golden in the skillet while the eggplant inside softens. Serve the slices hot for the best crunch.

The trick to Crispy Eggplant is a dry surface before breading and enough hot oil to set the crumbs quickly. Sesame seeds add a toasted edge to the coating, while relatively thin slices become tender before the outside gets too dark.

Cut the rounds evenly and salt them before cooking to draw out some moisture. Fry in uncrowded batches; piling slices into the pan drops the oil temperature and makes the breading absorb more oil.

CrispySavoryComfort FoodVegetarianDairy-freeNut-free

Method

  1. Cut the eggplant into 1/3-inch rounds. Sprinkle with 1/2 tsp salt and leave in a colander for , then blot thoroughly with paper towels.

  2. Mix the breadcrumbs and sesame seeds in a shallow bowl. Beat the eggs in another bowl with the remaining salt and black pepper.

  3. Heat the vegetable oil in a 12-inch skillet over medium heat to 350°F (175°C). Dip each eggplant slice into egg, let excess drip off, then press into the crumbs on both sides.

  4. Fry in three batches for per side, keeping the oil around 350°F (175°C), until golden outside and soft when pierced. Drain on a wire rack and serve hot.

Forkue tips

  • Press the crumbs onto both sides with your palm so the coating adheres before it hits the pan.

Storing and reheating

Best straight from the skillet. Refrigerate leftovers for up to 2 days and re-crisp on a rack in a 400°F (200°C) oven; microwaving softens the crust.

Kitchen gear

Large skilletTop picks on AmazonWire rackTop picks on AmazonKitchen thermometerTop picks on Amazon
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Nutrition per serving, estimated

320Calories
9gProtein
29gCarbs
20gFat

Crispy Eggplant: FAQ

Do I have to peel the eggplant?

No. The skin holds the rounds together. Peel alternating strips only if the skin feels particularly thick.

Why does the coating fall off?

Excess surface moisture or loose crumbs can loosen it. Blot the salted slices well and press the coating firmly into the egg.

How do I store and reheat Crispy Eggplant?

Best straight from the skillet. Refrigerate leftovers for up to 2 days and re-crisp on a rack in a 400°F (200°C) oven; microwaving softens the crust.

How long does Crispy Eggplant take?

About 1 hr 3 min in total: 45 min prep and 18 min cooking.

What do I need to make Crispy Eggplant?

The key ingredients are eggplant, plain breadcrumbs, sesame seeds and eggs, plus pantry basics.

Any tips for Crispy Eggplant?

Press the crumbs onto both sides with your palm so the coating adheres before it hits the pan.

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