Crispy on the outside and tender on the inside, these fried eggplant slices make a delicious and easy snack or side dish. Perfectly seasoned and quick to prepare, they’re sure to become a favorite in your kitchen.
Prep Time15 min
Cook Time25 min
Total Time40 min
Difficulty
Medium
Pro Cooking Tips
Use fresh, firm eggplants for the best texture.
Salt the slices and let them sit for 15 minutes to remove excess moisture and bitterness before frying.
Fry in hot oil to ensure a crispy crust without absorbing too much grease.
Ingredients
0/10
Ingredient Image
Why You'll Want This Again
These crispy slices are a delicious way to enjoy eggplant's creamy texture with a golden, crunchy outside. They make a perfect snack or side dish that pairs well with many meals. The simple ingredients highlight the natural flavor of the vegetable.
Step 1
Slice 1 or 2 eggplants into rounds about 1/4-inch thick. Put the slices in a big bowl, cover with water, add a teaspoon of salt, and give it a good stir. Let them soak for at least 20 minutes until they soften a bit.
Step 2
Drain the eggplant and pat the slices dry with paper towels to get rid of extra moisture.
Step 3
Place the slices on a plate or in a bowl, then sprinkle with a couple of pinches of salt and chili powder. Toss them gently so the spices coat each slice well.
Step 4
In another bowl, mix together some breadcrumbs, white sesame seeds, and chopped coriander.
Step 5
Dip each eggplant slice into beaten eggs, making sure both sides are covered, then press them into the breadcrumb mix so they’re nicely coated.
Step 6
Heat some oil in a frying pan over medium-low heat. Fry the eggplant slices for about 3-4 minutes on each side until they turn golden and crispy.
Step 7
Drain the fried slices on paper towels to soak up any extra oil, then serve them warm with your favorite chutney or sauce.
366
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Serving Options To Try
Serve warm with a sprinkle of fresh herbs like parsley or basil. They go well with a dipping sauce such as garlic aioli, marinara, or a simple yogurt dip. Pair them alongside grilled meats or a fresh salad for a balanced meal.
Refrigeration Tips
Store leftover slices in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to keep them crispy. Avoid microwaving, as it can make them soggy.
Frequently Asked Questions
How do I prevent the eggplant slices from becoming soggy?
Soak the slices in salted water for at least 20 minutes, then pat them dry thoroughly before seasoning and coating.
Can I use a different type of breadcrumbs?
Yes, plain or seasoned breadcrumbs both work, but plain allows better control over the final flavor.
What oil is best for frying the eggplant?
Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil for best results.
How do I know when the eggplant slices are cooked properly?
Fry until they are golden brown and crispy on both sides, about 3-4 minutes per side.
Can I bake the eggplant slices instead of frying?
Yes, you can bake them at 400°F (200°C) for 20-25 minutes, flipping halfway, for a healthier option.
Is it necessary to add chili powder?
No, chili powder adds a spicy kick but can be omitted or adjusted to taste.
How do I store leftover fried slices?
Keep them in an airtight container in the fridge and reheat in a pan or oven to maintain crispiness.
Can I prepare the eggplant slices ahead of time?
You can slice, soak, and season them ahead, but coat and fry just before serving for best texture.
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