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.
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.
Dredging station
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!
Caprese Fried Italian Eggplant Sandwich
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.
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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
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
I’m glad you like it. Thanks for the five-star rating!
Perfect.
Thank you!
If you can’t do salt, I’d just skip that step. It’ll still be good as I forgot once and it turned out good.
I can”t do salt…any other suggestions.
Hi Angeline. Yes, it’s only one more dish to wash. I removed the text in this post about using a paper plate for the flour and will update the pictures as it’s NOT my intention to harm our beautiful planet. I’ve picked up other people’s trash on the beach, especially plastic. We recycle and teach our kids. So, I understand you’re concern. Here’s a post I wrote on recycling. Thanks for bringing this to my attention.
Our planet is dying as is without people promoting single use products. What’s one more dish to wash? =| I was following along well until then.
Hi Mary Ann. I’m glad you liked the recipe. It’s my second favorite way to eat eggplant. My first is the same recipe in eggplant parm.
We are new to eggplant but loved this recipe. Thanks so much for sharing! A keeper!! Made with chicken shawarma and rice pilaf.
No. Do not use an air fryer for this recipe. Sorry.
I was wondering if you can use an air fryer.
I completely understand how you might not have enough! Lol it’s so good plain or with Italian bread. You’re welcome. Glad you enjoyed it.
Joanne, I just made your eggplant recipe. Yum! It was supposed to all go into an eggplant parm dish, but will there be any left after I finish snacking on freshly cooked pieces dipped in sea salt? Thanks for this winner!
I hope you like it Marcellina! …What a pretty name too.
I am an eggplant fiend! My garden is full of eggplant at the moment and I usually do them in egg and breadcrumbs. Tonight I might try just the flour.
Thanks Kay! We LOVE eggplant in our house! Thanks for stopping by!
Love seeing eggplant recipes. These look amazing! Stopping over from Weekend Potluck!
Thanks Karen. My husband loves this recipe as do I!
Your eggplant looks extra crispy and delicious.
Hi Marisa! How does your region of Italy make fried eggplant? Thanks for your comment!
Joanne it looks and sounds fabulous….I definitely need to try this!