Crispy Eggplant

Alright, gather around the cozy chaos that is my kitchen. Today, I’m diving into one of my all-time faves: Crispy Eggplant. You know, it’s that perfect corner-of-the-plate star that shines just as much as the main event. There’s something ridiculously satisfying about biting into that gloriously crunchy exterior, only to find the melt-in-your-mouth tenderness beneath. Seriously, folks — if you haven’t tried it, you’re missing out on something quite magical.

Ah, the tales this eggplant recipe could tell in my household! It’s one of those dishes that has sneaked its way into our hearts and, not to mention, our weekly dinner rotation. My hubby, bless his habitual ways, claims he can’t live without it now. The kids? Total eggplant converts — who knew?! It’s been the starter of endless debates on who snagged the last piece, and the saving grace on those nights when I just don’t have it together. Always reliable, always loved.

Why You’ll Love This Crispy Eggplant

Imagine the crunch, the ridiculous simplicity, and the fact that eggplant excuses itself from its bland stereotype here to show you it can be downright delicious! Plus, it’s a veggie disguised as a treat — practically on the level of a French fry, but, you know, slightly healthier.

How to Make It

So here’s how it goes down in my kitchen. I grab a nice, plump eggplant… or two, depending on how greedy I’m feeling that day. Slice ’em up thick or thin, whatever floats your boat. Get them soaking in some salted water — don’t skip on this; it kinda prevents them from turning into a mushy mess later. Then, into the dredge they go. Scoop up a mix of flour, some breadcrumbs if you’re feeling fancy, and a dash of spices that are chillin’ in your pantry.

Heat up your oil till it’s making those sizzle soundtracks. Toss in your eggplant slices and let them do their thing. Flip ’em once they’re golden all over, but not ‘too’ golden, okay? Then just lay them out on some paper towels to chill and collect their crispy dreams.

Ingredient Notes

– **Eggplant**: Decide if you want a fine chop or giant slabs, both ways work. Cut it fancy, cut it rough — no judgment here.
– **Salt**: It’s your eggplant’s best friend. Trust me, I learned the salty way just how much this matters.
– **Breadcrumbs**: Adds the much-needed crunch. Tried skipping once… just don’t.

Recipe Steps:

1. Slice the eggplants and soak them in salted water.
2. Prepare a dredge of flour, breadcrumbs, and spices.
3. Heat oil in a pan until sizzling.
4. Coat eggplant slices in the flour mix.
5. Fry slices on both sides until golden and crispy.
6. Drain on paper towels before serving.

What to Serve It With

Tips & Mistakes

Storage Tips

If you somehow have leftovers, pop them in an airtight container. They keep decently well in the fridge for a couple of days. Cold eggplant might not sound fab, but breakfast eggplant with a sunny side up? Yes, yes, yes.

Variations and Substitutions

Don’t have breadcrumbs? Crushed crackers work like a charm! Out of flour? Swap in cornmeal. When I’ve skipped the dredge altogether, I just went extra heavy on the oil to make up for the lack of crisp, and it was still a win. Trust your gut and the contents of your cupboard.

Frequently Asked Questions

Crispy Eggplant

This crispy eggplant recipe features tender slices coated in a crunchy golden crust, perfect as a snack or side dish.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2 cups eggplant, sliced
• ▢ 1.5 cups all-purpose flour
• ▢ 1 cup panko breadcrumbs for extra crispiness
• ▢ 2 large eggs beaten
• ▢ 1 teaspoon salt divided
• ▢ 0.5 teaspoon black pepper
• ▢ 0.5 cup vegetable oil for frying

Instructions

Preparation Steps

• Slice the eggplant into 1/4 inch thick rounds.
• Sprinkle salt over the eggplant slices and let them sit for 10 minutes to draw out moisture.
• Pat dry the eggplant slices with paper towels.
• Set up a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs mixed with black pepper in a third.
• Dip each eggplant slice first into the flour, then the eggs, and finally coat with panko breadcrumbs.
• Heat vegetable oil in a large skillet over medium heat.
• Fry the breaded eggplant slices for 3-4 minutes on each side until golden and crispy.
• Drain the fried eggplant on paper towels and serve warm.

Notes

Serve with a side of marinara sauce or garlic aioli for dipping.