Crispy Eggplants: The Classic Vegetable Focus

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Looking for a tasty way to enjoy eggplant? Try making crispy eggplants! Start by slicing your eggplant into even rounds. Serve them hot as a side dish, appetizer, or even as a main course with your favorite dip. Crispy eggplants are a delicious way to focus on this classic vegetable

Pan-Fried Eggplant

Didn't use up all your eggplant last night? Well, don't just chuck it, fry it!

Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4
Calories 245 kcal
Author Edmund Willis


  • 1 cup all-purpose flour
  • ½ cup plain bread crumbs
  • cup Parmesan cheese
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon garlic powder
  • oil for frying
  • 1 eggplant cut into 1/8-inch slices


  1. Place the flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a resealable gallon bag and shake 'em all together.

  2. Pour the oil into a big iron skillet on medium heat. Grab a handful eggplant slices and coat them in the flour mixture you just made. Add the prepped slices to the oil and cook until they're crisp and light brown, 2 to 3 minutes. Flip the slices over and continue cooking until the other side is browned as well, another 1 to 2 minutes. Carefully move the slices to a plate or cooling rack and cover them with paper towels to drain. Repeat with the remaining eggplant slices.




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