Fried Eggplant

09 Aug

Fried Eggplant


  • 1 eggplant, peeled, halved and sliced
  • kosher salt
  • 1 cup flour, divided use
  • 1/2 cup cornmeal
  • 1/2 cup Italian bread crumbs
  • 3 eggs
  • Parmesan Cheese
  • Vegetable Oil

Place the sliced eggplant on paper towel covered  platter and sprinkle with kosher salt and let them sit for at least 30 minutes but no more than 45. The salt will remove some of the moisture from the eggplant. While your waiting prepare your dredge system.

Your going to be using a 3 dredge system. I use 3 medium bowls. Bowl #1, add 1/2 cup of the flour. Bowl #2, add the eggs and beat with a fork. Bowl #3, add the remaining 1/2 cup of flour, cornmeal and breadcrumbs. Now using paper towels, pat dry the eggplant slices.

Heat the vegetable oil in a 10 inch skillet over medium heat. You’ll need the oil depth to measure about 1/4″ inch. Dredge the eggplant slices in bowl #1, shake off excess flour, then coat with the egg in bowl #2, then dredge through bowl #3, the flour, cornmeal, bread crumb mixture, shake off excess and set aside. Place coated slices in the hot oil and fry until golden brown, flipping from side one to side two. Be careful not to overcrowd the pan. Remove when both sides have browned, place on a paper towel lined plate and sprinkle with Parmesan Cheese while they are still hot. You can hold the finished fried eggplant in a 200 degree oven until ready to serve if necessary.


Posted by on August 9, 2012 in Vegetables


Tags: , ,

4 responses to “Fried Eggplant

  1. Auntie Adara

    August 9, 2012 at 9:12 PM

    Oh this looks so good I lov eggplant thanks will try it soon can it be baked ????

    • flyfishbrat

      August 10, 2012 at 7:54 PM

      Oh absolutely you can baked it. That’s how my mom always made (fried) eggplant….but living out here Mark wants to see it in oil and really fried….not baked in the oven and called fried. Go figure.

  2. m

    August 10, 2012 at 11:09 AM

    I love eggplant so I will definitely try this out!!

    • flyfishbrat

      August 10, 2012 at 7:54 PM

      Thank you “m”, glad you will try my recipe.


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