Crispy Fried Eggplant (Aubergine)

"No more soggy eggplant!The secret is in the cornstarch.It keeps the eggplant crisp."
 
Download
photo by leithead photo by leithead
photo by leithead
photo by Skyylee photo by Skyylee
photo by DeeBee photo by DeeBee
photo by golddigge-wally photo by golddigge-wally
photo by Chef Sarita in Aust photo by Chef Sarita in Aust
Ready In:
14mins
Ingredients:
7
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Peel eggplant and slice into 1/4 inch slices.
  • Add salt to egg and beat.
  • Add cheese to breadcrumbs.
  • Dip eggplant slices into cornstarch and shake off excess.
  • Dip into egg.
  • Press breadcrumb onto slices.
  • Fry till golden.
  • Salt to taste.

Questions & Replies

  1. Are you suppose to peel eggplant?
     
  2. is it necessary to "sweat" the eggplant on paper towels before frying?
     
Advertisement

Reviews

  1. Perfect Eggplant! Just what I was looking for. I made it on Saturday night, planning to assemble it into eggplant parmagiana today. Good thing I tripled the recipe and cooked up 3 eggplants. My kids....yes KIDS....could not get enough of the freshly fried eggplant. I think they ate 1 whole eggplant between them, including my picky 7 year old. I used Italian Breadcrumbs, not fresh. I cooled the fried eggplant slices and stored them in ziploc bags until today and went ahead with my parmagiana plan. With the cheese and sauce, you could not tell the eggplant was not made fresh today. Everyone raved. The one suggestion I would make it to salt the eggplant for an hour, then rinse and pat dry. This sweats out the bitter juices and condenses the air pockets in the vegetable, so it absorbs less oil. Yes, it is an extra step....but it is worth it. Thanks for the recipe!
     
  2. WOW I could eat this all the time. It was soooo good. Loved the crunchy outside and soft inside. I did use Italian Panko. Served with Spaghetti, Roasted Ratatouille and homemade Italian tomato sauce. YUM.
     
  3. Good plan i used it on mine and topped it with white chedder and provalon cheese Yummy! Thanks for the tip.
     
  4. Oh wow, these were good! I added a little seasoned salt and garlic powder to the mix and EVERY child at our cookout that "hated" eggplant (one actually wouldn't come near the eggplant when I showed it to her before I sliced it) chomped these puppies down! It was a raving success!
     
  5. evelync, these are wonderful! I think the fresh rather than dry bread crumbs is very important. I've always used dry and my eggplant never came out as gorgeous as these. I'm sure the cornstarch must have something to do with it all as well. Thank you for all your helpful lhints.<br/><br/>My apologies for initially giving someone else credit for your recipe.
     
Advertisement

Tweaks

  1. I just love this recipe! I used cornflake crumbs instead of bread crumbs and they were extra crispy!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes