Crispiest Fried Eggplant

Looking for a new and creative way to prepare eggplant? Try this fresh Fried Eggplant twist on a classic recipe that’s perfect for eggplant lovers and those looking to shake things up in the kitchen. One bite and you’ll be hooked!

Fried Eggplants are a staple in my household—we’re practically addicted to them! After planting a whole bunch in our garden, we’ve had more eggplants than we know what to do with. But let’s be honest, making the same dish over and over can get a bit tiresome, right?

If you’re in the same boat, craving something new and exciting, this recipe is exactly what you need. It’s a fresh, creative twist on how to prepare eggplant, perfect for when you’re looking to shake things up in the kitchen. Whether you’re an eggplant enthusiast like us or just looking to try something different, this recipe will quickly become a favorite. If you like this recipe you might also like our beef burger recipe and sweet and sour grouper. Check out our youtube channel for more exciting recipes.

Quick Guide On How To Make Crispy Eggplant

Instructions:
Prepare the Eggplant:

• Peel the eggplant and slice it into four equal sections.
• Pat the slices dry with a paper towel to remove excess moisture. Set aside.

Make the Batter:

• In a mixing bowl, combine cornstarch, flour, one egg, and a cup of cold water.
• Season with salt, pepper, and garlic powder.
• Stir the mixture until smooth, gradually adding water until you achieve a batter consistency that’s thick enough to coat the eggplant without being too runny.

Prepare the Egg Coating:

• In a separate bowl, crack the remaining egg and beat it lightly with a pinch of salt.

Coat the Eggplant:

• Set up your coating station with the beaten egg, batter, and breadcrumbs placed near the eggplant slices.
• Dip each slice of eggplant into the beaten egg, ensuring it’s fully coated.
• Next, dip the egg-covered eggplant into the batter, allowing any excess to drip off.
• Finally, roll the battered eggplant in breadcrumbs until it’s evenly coated.

Fry the Eggplant:

• Heat oil in a frying pan over medium heat.
• Once the oil is hot, carefully place the breaded eggplant slices into the pan.
• Fry for 2 to 3 minutes on each side, or until golden brown and crispy.
• Transfer the fried eggplant to a plate lined with paper towels to drain any excess oil.

Serve and Enjoy:

• Serve the crispy fried eggplant hot, with your favorite dipping sauce or as a side dish. Enjoy!

Ingredients You’ll Need

• Eggplant: The star of the dish, providing a tender and flavorful base.
• Egg: Helps the breadcrumbs and batter adhere to the eggplant, creating a crispy coating.
• Cornstarch: Adds crispiness to the batter, ensuring a light and crunchy texture.
• All-purpose flour: Helps thicken the batter and gives structure to the coating.
• Breadcrumbs: Create a crunchy, golden-brown crust on the outside of the eggplant.
• Salt: Enhances the flavor of the eggplant and the coating.
• Pepper: Adds a subtle heat and depth of flavor to the batter.
• Garlic powder: Infuses the coating with a savory, aromatic taste.
• Cooking oil: Used for frying, giving the eggplant a crispy exterior.
• Water: Helps achieve the right consistency for the batter.

Why You’d Love this Crispiest Fried Eggplant

You know what makes Fried Eggplant so special? It takes something as simple as eggplant and turns it into a crispy, flavorful treat that you’ll crave again and again. The way the tender eggplant pairs with that perfectly seasoned batter and crunchy breadcrumb coating—it’s just irresistible. What’s great is that it’s so versatile, too. You can serve it as a snack, a side dish, or even make it the star of the meal. I really think your family will love it because it brings a whole new level of excitement to your eggplant dishes. This one’s definitely going to be a hit at your table!

Recipe by Nica Delos Santos

5.0 from 1 vote

Course: AppetizersCuisine: SpanishDifficulty: easy

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

It’s a simple yet satisfying combination that turns ordinary ingredients into something truly special.

Ingredients

• 2 pieces 2 eggplant

• 1 piece 1 egg

• 1/2 cup 1/2 cornstarch

• 1/4 cup 1/4 all purpose flour

• 1 1/2 1 1/2 cupcup breadcrumbs

• salt to taste

• 1 teaspoon 1 pepper

• 1 teaspoon 1 garlic powder

• cooking oil

• 1/2 cup 1/2 water

Directions

• Peel the skin off the eggplant and slice it into four sections. Pat the eggplant dry with a towel.
• To make the batter, mix cornstarch, flour, an egg, and water. Season with salt, pepper, and garlic powder. Gradually add water until you get the right consistency.
• In a different bowl, crack one egg and season it with salt.
• To coat the eggplant, place the batter, egg, and breadcrumbs near the eggplant.
• First, dip the eggplant in the egg, then into the batter, and finally coat it with breadcrumbs.
• Place the breaded eggplant in hot oil and fry until golden brown, about 2 to 3 minutes per side.
• Drain on paper towels. Serve and enjoy!

Equipment

• Non-Stick Pan

Notes

• After slicing, make sure to pat the eggplant dry with a towel. Removing excess moisture helps the coating stick better and ensures a crispier texture.
• Gradually add water to the batter to get a smooth, thick consistency. It should coat the back of a spoon without being too runny.
• Fry the eggplant in hot oil (around 350°F or 175°C) to achieve a golden-brown crust. If the oil isn’t hot enough, the eggplant may become greasy.