This Italian Fried Eggplant Recipe is absolutely delicious without using bread crumbs! I’ll show you how to fry eggplant with flour and eggs. It’s simply delicious! Ready in 20 min or less. Gluten-free option and vegetarian.
Fried Eggplant Recipe
Some Fried Eggplant recipes are dry and with a hard texture. But, this recipe is moist and melts in your mouth!
You might not want to be alone with this eggplant when you’re done cooking it! I’m speaking from experience here.
You’ll be amazed when you find out how easy it is to make your own fried eggplant.
It’s a great Meatless Monday recipe or vegetarian dinner or side dish. You’ll want to add it to your list of easy, go-to eggplant recipes.
Plus, this pan fried eggplant recipe can be made gluten-free too!
I use this recipe to make Eggplant Parmigiana! If you are an eggplant parm lover, you need to check it out! You may fall in love.
Disclosure:
This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.
Coming from an Italian family of excellent cooks, like my late mother who was literally “off the boat”, I picked up a thing or two about cooking, especially Italian food!
My mom insisted I learn to cook and she’d often say “You’re not watching me!” in Italian. Oh, but I was watching and I remember everything.
My job was to peel the garlic. I actually had to stop watching The Flintstones reruns and go peel garlic! Kids have it so easy today. However, this gave me insight into the customs of Italian cooking of which I’m eternally grateful.
How to Fry Eggplant with Flour
This Italian Fried Eggplant is simple to make in 5 easy steps:
- Wash the eggplant and dry them.
- Cut them with a serrated knife.
- Salt them to sweat out the brown, bitter juice.
- Dredging station: Dip them in flour, followed by beaten eggs.
- Fry them in canola, corn or olive oil heated to about 365 degrees. Drain on paper towel-lined platter.
Therefore, let’s get started and you’ll see…
Pan Fried Eggplant
First, wash and dry the eggplant. I used eggplant that is called “Italian Eggplant” from the grocery store.
Before I show you how to fry eggplant, here’s a guide to eggplant varieties if you want to know more about them.
Second, cut the eggplant into 1/4 inch thick, round pieces. Thin pieces are best. Perhaps use a Mandoline slicer as pictured below.
Do you see the brown seeds in the photo above? Eggplant holds a brown bitter juice that we want to extract before we dredge and fry them.
Third, salt the sliced eggplant pieces. Lie them in a platter and salt each layer. Let them rest for 15 min. Set a timer.
They’ll look like they came out of a sauna. When they’re finished “sweating” out the bitter brown juice, they’ll look like the picture below if not, even more brown juice than pictured.
You can pat off the brown juice with a paper towel but, if you don’t, it won’t make a difference in the taste of the fried Italian eggplant.
Start Dredging!
Next, let’s start dredging! You ARE going to get your hands dirty here. Maybe make this recipe the day before you go to the nail salon. But, it is possible to dredge the eggplant with a fork but, I just find it faster to use my hands.
You really want to coat the eggplant slices as best you can. First, coat them with flour, followed by a nice dunk in the beaten eggs. You may need to dunk a couple of times to make sure the egg adheres to the flour.
Gluten-free option: Use gluten-free flour instead of white flour.
Next, add them to the hot oil. Let them fry for 1-2 minutes on each side. Place the frying Italian eggplant on a platter that is lined with paper towels to drain. Salt them and start eating them when they cool down a bit!
This Simple Fried Italian Eggplant is moist and delicious! I grew up eating eggplant fried this way.
Now, are you ready to use this Italian Fried Eggplant to make Eggplant Parmigiana? My recipe has a homemade meat sauce and it’s utterly delicious! It’s perfect to make ahead for large gatherings or the holidays!
NOTE: if you are doubling this recipe, you’ll likely need to discard the oil when it turns brown and shows black gritty particles in it. It’s time to change the oil. You should be able to fry at least 2-3 small eggplants or 2 large eggplants before this happens.
Why Make Fried Eggplant without breadcrumbs?
As much as I love Italian style bread crumbs and the crunch of Panko (Japanese bread crumbs,) I prefer to use flour when frying eggplant because it has a softer texture and the focus of every bite is on the moistness and flavor of the eggplant.
There’s no distractions here. I talk more about using flour and bread crumbs below in the questions section.
How to Fry Eggplant
Do you need to salt eggplant?
Although you don’t HAVE to, it is better to salt eggplant. Salting eggplant and letting it sit for 10-15 minutes will allow the bitter juices to “sweat” out.
Do you peel eggplant before you fry it?
No, the peel doesn’t detract from the flavor of the eggplant nor does it remove itself from the vegetable flesh as do peppers need to be removed unless you don’t like it. It’s faster and easier clean up not to peel the eggplant.
How do you make eggplant crispy?
If you prefer crispy eggplant and I understand why, just dip the eggplant slices in this order: flour, beaten eggs, Italian style bread crumbs, fry, drain on paper towel lined plate.
The reason for doing it in this order is the egg won’t adhere to the eggplant unless it’s dipped in flour first and the bread crumbs won’t adhere to the flour unless it’s dipped in egg first. It’s an extra step.
Also, the temperature of the oil is important, if it’s too hot, it’ll burn the exterior and not cook the eggplant inside. So, this is how you make crispy fried eggplant.
Italian Fried Eggplant Serving Suggestions:
Eggplant Parmesan Sandwiches- i.e. Caprese Italian Fried Eggplant Sandwich pictured below
Serve by itself as a main dish with a pasta side dish
Serve as a side dish with Authentic Homemade Italian meatballs or lasagna
Here’s a sandwich suggestion for your Fried Italian Eggplant with flour:
It’s a Caprese Italian Fried Eggplant Sandwich- Simple Italian Fried Eggplant, fresh mozzarella cheese, sliced ripe tomato, fresh Basil leaves with creamy mayonnaise!
You can make this delicious Simple Italian Fried Eggplant with flour in only 25 min and have moist fried eggplant that you can really taste the flavor of the eggplant.
Make sandwiches, Eggplant Parmesan (or Parmigiana) or eat it as is. Eggplant lover approved!
See more ITALIAN recipes.
You May Also Like:
How to Fry Chicken Cutlets Without Breadcrumbs Recipe
Sauteed Rapini with Garlic and Lemon
Easy Italian Long Sweet Peppers Fried in Olive Oil
Tomato Zucchini Mozzarella Bake with Panko
See more ITALIAN recipes.
Simple Italian Fried Eggplant
Ingredients
- 2 medium fresh eggplant, skin on (or 1 large eggplant)
- 1 3/4 cups canola, corn or olive oil (You may need up to 2 cups.)
- 4 large eggs, beaten in a shallow bowl
- 1 cup flour
- 3/4 tsp salt, plus more for finishing
Instructions
- First, wash and dry eggplant with a towel. Cut off the stems at both ends. Using a sharp, serrated knife, or a Mandoline cut the eggplant into 1/4 inch round pieces leaving the skin on.
- Then, lie the eggplant slices onto a large platter, slightly overlapping. Sprinkle salt onto eggplant. Layer if needed but, salt each layer. When done, let eggplant rest for 15 minutes so the brown, bitter juice can "sweat out."
- Meanwhile, heat the oil on med/high heat in a large frying pan and make the dredging station: Put flour onto a paper plate (easier clean up) and the beaten eggs into a shallow bowl. Line a platter with two paper towels for draining the fried eggplant.
- Then, when eggplant slices are done sweating out the bitter, brown juice, dip them in this order: first in the flour and then dunk them in the eggs until fully coated with egg on both sides and then in the frying pan. Repeat these steps. The next step talks more about frying.
- Next, fry eggplant slices in med/high heat 365 degrees if using an oil thermometer, for about 3 minutes per side or until golden brown. Thicker slices will need to cook a bit longer. Drain the fried eggplant slices on the paper towel-lined platter.
Notes
Sandwiches- i.e. Caprese Italian Fried Eggplant Sandwich
Serve by itself as a main dish with a pasta side dish
Serve as a side dish with meatballs or lasagna
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Categories:
6 Ingredient Dishes, Christmas, Easter, Italian Recipes, Italian Side Dishes, Side dishes, Summer, Thanksgiving, Vegetarian,
Hi Nichole. I’m glad you liked it and thanks for the 5-star rating!
I don’t usually like eggplant, and this tastes like gameday at the best bar in town.
I make them lengthwise sometimes too. They’re so good I can eat so many at one time and I have to stop myself. I have garden eggplant just waiting to be fried! Thanks for the 5-star rating!
This recipe is how I like to make it, coming from New Jersey, except cut lengthwise. I can’t do eggplant with breadcrumbs unless they’re for dipping like fried mozzarella sticks or the such. I do add parmigiano-reggiano 1-4 parts to the flour. 😀 (I’m not too embarrased to ask for more Parmesan [AGT]) A little powdered garlic, oregano, thyme and rosemary doesn’t hurt mixed into the cheese-flour either. Added seasoning works well when wrapping a lengthwise fried eggplant sheet around a stick of cheese or stuffed with ricotta or meat then bake in an air frieer.
I make them all, cool then single layer on saran wrap to freeze. Bag the next day for future on-call use.
Hi Ted. This recipe is not crispy. I think I’ve had something similar to what you’re describing (from Greece) in a tapas restaurant. This recipe is nothing like that but it sounds like you enjoyed it nonetheless. Thanks for leaving your comment.
I didn’t get it crispy and wouldn’t dare have run the heat higher (darn electric stove), but it was very good. I have been trying to duplicate the CRISPY fried eggplant that I had in Glyfada, Greece (on the coast near Athens)but never come close. It was close to potato chips.
That sounds delicious Anne. Thanks for your comment.
Try adding grated Parmesan or Romano cheese, garlic powder, salt and pepper and fresh chopped parsley to the eggs. Lots more flavour and lovely finished product.
Hi Bill. I’ve become accustomed to cooking for our family of four but, I’m glad you can adapt recipes to fit your needs. Most can easily be halved. I do hope you’ll enjoy them and you’re welcome.
I have acquired your Italian cook book and look forward to adjusting the recipes to fit my needs. Adjusting? Yes. I’ve become quite efficent in reducing favorite recipes to serve one or two people. Most recipes, just as with most restaurants, are for at least four or even more diners. Restaurant meals are nearly always larger than a person needs/wants/benefits from.
Being careful I’m sure I’ll succeed with your recipes… and as noted look forward to the results. A quick read of the article surrounding the eggplant bits indicates long term approval. Thank you………..
Hi Phil. I eat it while I’m cooking it too. I can’t help myself. You’re most welcome. Thanks for the five-star rating!
Just made the eggplant. Most excellent! Couldn’t help it; had a few while cooking. Thanks for the recipe 🙂
Thanks for the 5-star rating Theresa! I’m glad you liked the recipe. Your garden sounds great!
Excellent guide! I used Japanese eggplants, and they turned out so so good. I used my basil, parsley, and cherry tomatoes from my garden to top it off 🙂 Thank you for the recipe!
That’s fine. Do what works for you and everyone has there own level of salty tolerance. Let me know if you make the recipe and like it.
Looks great but I do have to say when making my last eggplant recipe not this one , I salted and sweat them then patted dry with paper towels and made eggplant parm sauce and cheeses , and it ended up in the garbage because it was so salty, so I think I would rinse them after to be sure just my opinion from experience