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Crispy Fried Eggplant Slices with Parmesan and Parsley Recipe

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4.3 from 13 reviews

Crispy and flavorful fried eggplant slices coated in a seasoned breadcrumb and parmesan crust, perfect as a savory appetizer or side dish. This easy recipe combines well-seasoned flour, egg wash enriched with Dijon mustard and cream, and a cheesy breadcrumb mixture, fried to golden perfection for a delightful crunch.

Ingredients

Eggplant Preparation

  • 2 small/medium eggplants (1 ½ lbs.)
  • 1 teaspoon salt

Breading

  • ½ cup all-purpose flour
  • ½ teaspoon onion powder
  • ½ teaspoon paprika

Egg Wash

  • 3 large eggs (whisked well)
  • 1 ½ teaspoons Dijon mustard
  • 1-2 tablespoons heavy cream (optional)

Breadcrumb Coating

  • 2 cups Panko breadcrumbs
  • 1 cup grated parmesan cheese
  • 3 tablespoons freshly chopped parsley
  • ¾ teaspoon garlic salt

For Frying

  • Vegetable oil (enough to cover the slices by half)

Instructions

  1. Slice the Eggplant: Cut the eggplants into ¼-inch thick slices. Avoid slicing them too thin as they will be flimsy and harder to fry. Slightly thicker slices are okay.
  2. Salt the Eggplant: Sprinkle the slices with 1 teaspoon salt and transfer them to a colander. This process helps draw out moisture and reduce bitterness. Let them sit while you prepare the rest.
  3. Prepare the Breading Stations: In three separate shallow bowls, place the flour mixture (all-purpose flour combined with onion powder and paprika), the whisked eggs with Dijon mustard and optional heavy cream, and the breadcrumb mixture (panko breadcrumbs, grated parmesan cheese, chopped parsley, and garlic salt) respectively.
  4. Dry the Eggplant Slices: Take each salted eggplant slice and pat it completely dry between paper towels. Do this one slice at a time just before breading to remove excess moisture for better crispiness.
  5. Dredge in Flour: Fully coat each slice in the flour mixture, ensuring an even layer on both sides.
  6. Dip in Egg Wash: Dip each floured slice into the egg mixture on both sides, coating just enough. Use the edge of the bowl to let excess egg drip off, preventing soggy breading.
  7. Coat with Breadcrumbs: Generously cover each slice with the breadcrumb mixture, turning the slices several times to ensure a thorough coating on both sides.
  8. Heat the Oil: Heat vegetable oil in a skillet over medium-high heat to about 350° F. The oil should be deep enough to cover the eggplant slices halfway.
  9. Fry the Eggplant: Fry the eggplant slices in batches, making sure not to overcrowd the pan. Cook each side for 2-3 minutes until golden brown. Adjust heat if the oil becomes too hot or add more oil if needed during frying.
  10. Drain and Cool: Use a slotted spatula to remove the fried slices. Place them on cooling racks set over a baking sheet for maximum crispiness. If racks aren’t available, place slices on a paper towel-lined plate.
  11. Repeat and Serve: Fry remaining slices following the same process. Serve warm with accompaniments like marinara sauce, fresh basil, arugula, tomatoes, shaved parmesan cheese, or lemon slices for a bright finish.

Notes

  • Salting the eggplant removes excess moisture and helps reduce bitterness.
  • Using paper towels to pat dry is crucial for crispy breading.
  • Maintaining oil temperature around 350° F ensures even cooking and prevents greasy eggplant.
  • Cooling on a rack prevents soggy bottoms after frying.
  • Optional heavy cream in the egg wash adds richness but can be omitted.

Find it online: https://marthatasty.com/crispy-fried-eggplant-slices-with-parmesan-and-parsley-recipe/