Ingredients & Substitutions
Here I explain the best ingredients for my fried eggplant recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Fry Eggplant
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Slice your eggplant fairly thin. I recommend 1/4-inch slices. These will soften quickly enough to get the breading nice and golden without burning it. If your eggplant is large, you may need to salt it. I choose small to medium ones to avoid this step, but if all you can get is a large one, salting will help remove the bitterness. Just sprinkle the slices with salt and place in a colander over the sink for 30 minutes. Rinse off the salt, pat dry, and proceed with my fried eggplant recipe as usual. Use the “wet hand, dry hand” method for breading. Use one hand to dip the eggplant in the egg and the other for breadcrumbs to keep things from getting clumpy. I also find it helpful to use the dry hand to scoop breadcrumbs over the top, instead of flipping the slices over to coat the other side. Line the baking sheet for easier cleanup. I just line it with foil or parchment paper before placing the breaded eggplant slices on it. Don’t crowd the frying pan. Make sure to fry eggplant in batches, so that the pieces fit in a single layer with spaces between them. Otherwise, they won’t cook evenly, will take a long time to soften, and the breading can fall off. The amount of oil is a fine balance. The breading can stick to the pan if you don’t have enough oil, but if you add too much, your eggplant will get… well, oily. Add just enough to coat the pan in a thin layer. You’ll need to add more as you work through multiple batches. Let the oil heat up. Even though we’re using lower heat for this fried eggplant, you still want nice, hot oil before you add the eggplant. This prevents sticking and ensures that the outside browns nicely. Cook time can vary depending on the thickness of the eggplant slices, your pan, and your stove. If my slices look golden but aren’t soft yet, I turn down the heat and continue cooking. After frying, drain the eggplant slices on a plate lined with paper towels. This removes excess oil, so they turn out crispy and not greasy. Want a faster cook time? Use multiple skillets! Fried eggplant is already really quick, but you’re limited to a few slices in a time. When I’m in a rush to get dinner on the table, I cook the slices in multiple skillets to speed up the process, even though it means more dishes to wash later. Want a more hands-off method? You can bake the slices in the oven instead. For 1/4-inch-thick slices, it will take 25-30 minutes at 400 degrees F, flipping halfway through. (This is a bit quicker than my roasted eggplant, as the slices are thinner.)
Sauces – I love using my sugar free marinara sauce as a dip, but these are also amazing with my garlic aioli, tzatziki, or even spicy mayo. Main Dishes – While you cook the fried eggplant on the stove, make some baked chicken breast or baked cod in the oven, or try my pork chops in the air fryer. If you prefer to just cook your whole meal on the stovetop, my creamy garlic chicken or lamb shoulder chops pair nicely. Other Apps – For an appetizer spread, I like to pair this with other Italian-inspired dishes, like Caprese skewers, prosciutto wrapped asparagus, or antipasto salad.
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Tips & substitutions: See the details in the post above! I’ve got tips on slicing, salting, and frying, how to prevent a clumpy breading, and a couple shortcuts to save time. Dipping sauce ideas: Marinara sauce is my fave for fried eggplant, but garlic aioli, tzatziki, or spicy mayo would also work. Store: 2-3 days in the fridge. Reheat: Air fryer at 320 degrees F or oven at 350 degrees F. Freeze: Bake the slices for 15 minutes instead of frying, then freeze lined with parchment paper between slices. Thaw and fry in a skillet to finish. A note on nutrition: Nutrition info uses half of the breading ingredients, because about half is discarded.
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