Fried eggplant

This can be filed under: food that I could eat until my had fell off that no one else in my family is really interested in. I seem to be so interested in this kind of food at the moment…and because I have such a hankering, I tend to make it without a care about anyone else!

A few months ago I had a craving for eggplant. Any which way, every which way and when I mentioned it to my sister she was the same. So we decided we better make it, over aperitivo one Saturday afternoon. She cooked a simple slice of the eggplant, breaded and fried and it was SO delicious. It was everything we hoped it would be and even the kids were into it when we told them it was schnitzel. In fact, Harper has requested it a few times since which is a success in my books!

This is simple, perhaps not that healthy given it’s fried, but it’s perfect to serve for kids in place of nuggets or schnitzel which could be a main in itself. I would have it with drinks before dinner – that said I do tend to eat SO many pieces that theory doesn’t really work.

Fried Eggplant

1-2 eggplants cut into 1cm thick slices
2 eggs
Handful plain flour
Handful bread crumbs (as many as you need to get through them all)
Handful parmesan cheese
Salt & pepper
Rice bran oil (or equivalent) for shallow frying

1. Cut the top and bottom off the eggplant, turn on the side and slice the eggplant in 1 cm thick pieces. Place into a bowl with a handful of salt sprinkled over it all for about 20 mins. You are trying to draw the water out of the eggplant a little.

2. Pat dry and brush the salt off before breading. Think FEB (Flour, egg, breadcrumbs) piping the slices into the flour first, then egg, then the breadcrumbs (which have the parmesan mixed through them with a little salt and pepper too. You could add in fresh finely chopped parsley to the breadcrumbs as well – maybe even some lemon zest.

3. Bread the slices and set aside. Into a fry pan add a few cms of oil and wait until it’s hot. The tip I have is to place the end of a wooden spoon into the oil and if it starts to bubble you know you are good to go.

4. Fry the pieces until golden each side and the eggplant is cooked through. You don’t want the oil too hot because it will golden up without cooking the inside. Turn as you do – this took me a good 3-4 minutes

5. Line them up, sprinkle with extra parsley and salt snd smash them out. YUM. Seriously, could eat these forever. Add in an icy prosecco and you are basically in Italy you guys. You could also top with tomato and cheese for a meat free parmigiana as the main event for dinner or lunch.

Print Recipe
5 from 1 vote

Fried Eggplant

A simple way to prepare eggplant that even the kids will like.
Prep Time30 mins
Cook Time10 mins

Ingredients

  • 1-2 eggplants sliced into 1 cm pieces
  • 2 eggs whisked
  • 1 cup plain flour
  • 1-2 cups panko breadcrumbs
  • 1 sprinkle parmesan cheese
  • salt & pepper
  • 1-2cms rice bran oil (or whatever) for frying

Instructions

  • Cut the top and bottom off the eggplant, turn on the side and slice the eggplant in 1 cm thick pieces. Place into a bowl with a handful of salt sprinkled over it all for about 20 mins. You are trying to draw the water out of the eggplant a little.
  • Pat dry and brush the salt off before breading. Think FEB (Flour, egg, breadcrumbs) piping the slices into the flour first, then egg, then the breadcrumbs (which have the parmesan mixed through them with a little salt and pepper too. You could add in fresh finely chopped parsley to the breadcrumbs as well - maybe even some lemon zest.
  • Bread the slices and set aside. Into a fry pan add a few cms of oil and wait until it's hot. The tip I have is to place the end of a wooden spoon into the oil and if it starts to bubble you know you are good to go.
  • Fry the pieces until golden each side and the eggplant is cooked through. You don't want the oil too hot because it will golden up without cooking the inside. Turn as you do - this took me a good 3-4 minutes
  • Line them up, sprinkle with extra parsley and salt snd smash them out. YUM. Seriously, could eat these forever. Add in an icy prosecco and you are basically in Italy you guys.

What is it about eggplant that makes men hate it so?
Like mushrooms too. Is is texture?
Give these a try for the kids all of ours liked them (well except for Daisy).

Comments

  1. I also love eggplant in every which-way! But I’ve never actually thought to crumb it and fry it at home! It’s on the the to-do list 👍

  2. I am the only one who eats it here and it does not seem worth the effort just for me. I really like it. They won’t even eat moussaka which to me is real comfort food on a cold night.

  3. Leoni Freeman says

    Yummo, I’m going to make these as part of Footy Food this weekend. I just love eggplant so much.

  4. I’ve also had it with a slice of fresh tomato and bocconcini and drizzled with olive oil and/or balsamic. 😋

  5. I slice the eggplant lengthways, crumb and fry. Then use in place of pasta sheets when I make lasagne. A low carb option and the way I make it, it’s also a gluten free option.

  6. It is delicious cut into wedges, crumbed and fried and used to dip in sun dried tomato pesto.

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