18 Crispy Fried Eggplant Delicious Recipes

Craving something crispy, delicious, and utterly satisfying? Look no further! Our roundup of 18 Crispy Fried Eggplant Delicious Recipes is here to transform your kitchen into a gourmet haven. Whether you’re in the mood for a quick weeknight dinner or a cozy comfort food feast, these eggplant delights promise to be the star of your table. Dive in and discover your next favorite dish!

Classic Fried Eggplant Slices

There’s something irresistibly comforting about crispy fried eggplant slices, golden and tender, perfect for a cozy night in.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Vegetable oil, for frying

Instructions

1. Place the flour in a shallow dish. In another dish, combine the beaten eggs. In a third dish, mix the breadcrumbs, Parmesan cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder.
2. Heat 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering.
3. Dredge each eggplant slice in flour, shaking off excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
4. Fry the eggplant slices in batches, about 3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
5. Serve hot, with a sprinkle of extra Parmesan if desired. The magic of this recipe lies in the double crunch—first from the breadcrumbs, then from the eggplant’s own texture.

Tip: For an extra crispy finish, let the breaded eggplant slices rest on a wire rack for 10 minutes before frying.

Spicy Fried Eggplant with Garlic Sauce

Spicy Fried Eggplant with Garlic Sauce is a vibrant dish that brings a punch of flavor to your table, perfect for those who love a little heat with their veggies.

Ingredients

• 2 medium eggplants, cut into 1-inch cubes
• 1/4 cup vegetable oil
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 cup water
• 2 green onions, sliced

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the eggplant cubes and fry for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
2. In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, sugar, red pepper flakes, and salt. Pour this mixture over the fried eggplant in the skillet.
3. Add the water to the skillet and stir well to combine. Cook for another 2-3 minutes, allowing the sauce to thicken slightly and coat the eggplant evenly.
4. Garnish with sliced green onions before serving.

The magic of this dish lies in the crispy texture of the eggplant paired with the bold, garlicky sauce—it’s a contrast that keeps you coming back for more.

Tip: For an extra crispy texture, let the eggplant cubes sit with a sprinkle of salt for 10 minutes before frying, then pat dry to remove excess moisture.

Fried Eggplant Parmesan

Fried Eggplant Parmesan is a crispy, cheesy delight that brings a comforting Italian classic right to your kitchen with a golden, fried twist.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup vegetable oil, for frying

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Season the eggplant slices with 1/2 tsp salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a breading station: place flour in one bowl, beaten eggs in another, and mix breadcrumbs, Parmesan cheese, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried oregano in a third bowl.
4. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
5. Heat vegetable oil in a large skillet over medium heat. Fry the breaded eggplant slices for 2-3 minutes per side until golden brown. Transfer to the prepared baking sheet.
6. Top each fried eggplant slice with a spoonful of marinara sauce and a sprinkle of mozzarella cheese.
7. Bake for 10 minutes, or until the cheese is melted and bubbly.

The double crunch from frying and baking gives this Eggplant Parmesan an irresistible texture that’s sure to impress.

Tip: For an extra crispy coating, let the breaded eggplant slices rest for 5 minutes before frying.

Crispy Fried Eggplant Sticks

These Crispy Fried Eggplant Sticks are a game-changer for snack time, offering a crunchy exterior with a tender, flavorful center that’s irresistibly delicious.

Ingredients

• 1 large eggplant, cut into 1/2-inch thick sticks
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Vegetable oil, for frying

Instructions

1. In a shallow bowl, mix the breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
2. Dredge each eggplant stick in flour, then dip into the beaten eggs, and finally coat with the breadcrumb mixture.
3. Heat vegetable oil in a deep skillet over medium heat to 375°F. Fry the eggplant sticks in batches until golden brown and crispy, about 3-4 minutes per side.
4. Remove with a slotted spoon and drain on paper towels.

The magic of these eggplant sticks lies in their perfect crunch and the smoky, cheesy flavor that makes them a standout snack or side dish.

Tip: For an extra crispy texture, let the coated eggplant sticks rest for 10 minutes before frying.

Fried Eggplant with Honey Drizzle

Fried Eggplant with Honey Drizzle is a delightful twist on the classic, offering a perfect balance of crispy texture and sweet flavor that’s sure to impress.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil, for frying
• 2 tablespoons honey

Instructions

1. Place the flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Season the breadcrumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Dip each eggplant slice first into the flour, shaking off excess, then into the eggs, and finally coat with the breadcrumb mixture.
3. Heat 1/2 cup vegetable oil in a large skillet over medium heat. Fry the eggplant slices in batches for about 3 minutes on each side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
4. Drizzle the fried eggplant with 2 tablespoons honey while still warm.

The contrast between the crispy eggplant and the sweet honey drizzle creates a memorable dish that’s as visually appealing as it is tasty.

Tip: For an extra flavor boost, sprinkle a pinch of smoked paprika over the eggplant before drizzling with honey.

Garlic Butter Fried Eggplant

Garlic Butter Fried Eggplant is a simple yet indulgent side dish that turns humble eggplant into a crispy, golden delight with a rich, buttery finish.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1/4 cup unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the eggplant slices in a single layer and cook for 3-4 minutes on each side until golden brown. Work in batches if necessary.
2. Remove the eggplant from the skillet and set aside. In the same skillet, melt the butter over medium heat. Add the minced garlic, salt, black pepper, and paprika, sautéing for about 1 minute until fragrant.
3. Return the eggplant to the skillet, tossing gently to coat each slice in the garlic butter mixture. Cook for an additional 2 minutes to allow the flavors to meld.
4. Sprinkle with chopped fresh parsley before serving.

The magic of this dish lies in the double cooking method—first to crisp the eggplant, then to infuse it with garlic butter, creating layers of texture and flavor.

Tip: For extra crispiness, lightly salt the eggplant slices and let them sit for 10 minutes before cooking to draw out excess moisture.

Fried Eggplant with Tahini Sauce

Fried Eggplant with Tahini Sauce is a delightful dish that combines crispy, golden eggplant with a creamy, nutty tahini sauce for a perfect balance of textures and flavors.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil, for frying
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 2 tablespoons water
• 1/4 teaspoon salt

Instructions

1. Season the eggplant slices with 1/2 teaspoon salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/4 teaspoon black pepper.
3. Heat vegetable oil in a large skillet over medium heat until shimmering.
4. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumbs.
5. Fry eggplant in batches for 3-4 minutes per side until golden brown and crispy. Drain on paper towels.
6. In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and 1/4 teaspoon salt until smooth.
7. Serve fried eggplant warm with tahini sauce drizzled on top.

The contrast between the crispy eggplant and the smooth tahini sauce creates a dish that’s as satisfying to eat as it is simple to make.

Tip: For an extra crispy texture, double coat the eggplant by repeating the egg and breadcrumb steps before frying.

Cheesy Fried Eggplant Bites

These Cheesy Fried Eggplant Bites are the perfect crispy, gooey snack that’ll have everyone reaching for more. Simple to make and packed with flavor, they’re a surefire hit at any gathering.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for frying

Instructions

1. Season the eggplant slices with 1/2 tsp salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
2. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with mozzarella, Parmesan, garlic powder, 1/2 tsp salt, and black pepper.
3. Dredge each eggplant slice in flour, dip in egg, then coat with the breadcrumb mixture, pressing gently to adhere.
4. Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Fry the eggplant bites in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.

The magic of these bites lies in the double cheese coating that creates an irresistibly crunchy exterior with a melty center. Serve them hot with marinara sauce for dipping.

Tip: For an even crispier texture, let the breaded eggplant slices rest in the fridge for 15 minutes before frying.

Fried Eggplant with Spicy Mayo

Fried Eggplant with Spicy Mayo is a crispy, flavorful dish that brings a little heat and a lot of crunch to your table. Perfect for those who love a bit of spice with their veggies!

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup mayonnaise
• 1 tbsp sriracha sauce
• 1/2 tsp garlic powder
• Vegetable oil, for frying

Instructions

1. In a shallow dish, mix together the flour, salt, and black pepper. In another dish, place the beaten eggs, and in a third dish, place the panko breadcrumbs.
2. Dip each eggplant slice first into the flour mixture, then into the eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Fry the eggplant slices in batches, about 2-3 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
4. In a small bowl, whisk together the mayonnaise, sriracha sauce, and garlic powder to make the spicy mayo.
5. Serve the fried eggplant warm with the spicy mayo on the side for dipping.

The contrast between the crispy, golden eggplant and the creamy, spicy mayo is simply irresistible. It’s a dish that’s sure to impress with its textures and flavors.

Tip: For an extra crispy texture, let the breaded eggplant slices rest on a wire rack for 10 minutes before frying.

Herbed Fried Eggplant Rounds

These Herbed Fried Eggplant Rounds are a crispy, flavorful twist on a classic, perfect for adding a gourmet touch to your weeknight dinners.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil, for frying

Instructions

1. Place the flour in a shallow dish. In another dish, place the beaten eggs. In a third dish, mix together the breadcrumbs, Parmesan cheese, oregano, basil, garlic powder, salt, and black pepper.
2. Heat the vegetable oil in a large skillet over medium heat until shimmering.
3. Dredge each eggplant round in the flour, shaking off excess. Dip into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
4. Fry the eggplant rounds in batches, about 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.

The combination of herbs and Parmesan in the breading gives these eggplant rounds an irresistible flavor and crunch that stands out in any meal.

Tip: For an extra crispy texture, let the breaded eggplant rounds sit for 10 minutes before frying to allow the coating to set.

Fried Eggplant with Balsamic Glaze

Fried Eggplant with Balsamic Glaze is a simple yet elegant dish that brings a touch of sophistication to your weeknight dinner with minimal effort.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon honey

Instructions

1. Preheat a large skillet over medium heat and add olive oil.
2. Season the eggplant slices with salt and pepper on both sides.
3. Dredge each slice in flour, dip in beaten eggs, then coat with breadcrumbs.
4. Fry the eggplant in batches for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. In a small saucepan over low heat, combine balsamic vinegar and honey. Simmer for 5 minutes until the mixture thickens into a glaze.
6. Drizzle the balsamic glaze over the fried eggplant before serving.

The crispy texture of the eggplant paired with the sweet and tangy balsamic glaze creates a delightful contrast that’s sure to impress.

Tip: For an extra crispy coating, let the breaded eggplant slices rest for 10 minutes before frying.

Panko Crusted Fried Eggplant

Crispy on the outside, tender on the inside, this Panko Crusted Fried Eggplant is a delightful twist on a classic that’s sure to become a favorite.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Vegetable oil, for frying

Instructions

1. Season the eggplant slices with 1/4 teaspoon salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
2. In a shallow dish, mix the flour with the remaining 1/4 teaspoon salt, black pepper, garlic powder, and paprika.
3. Dip each eggplant slice into the flour mixture, then into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. Heat 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering. Fry the eggplant in batches, about 3 minutes per side, until golden brown and crispy. Drain on paper towels.

The panko breadcrumbs give this fried eggplant an extra crunch that’s irresistibly good, making it a standout side or vegetarian main.

Tip: For an even crispier texture, let the breaded eggplant slices rest on a wire rack for 10 minutes before frying.

Fried Eggplant with Yogurt Dip

Fried eggplant with a creamy yogurt dip is a simple yet irresistible dish that brings a touch of Mediterranean flair to your table.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil, for frying
• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh dill

Instructions

1. Season the eggplant slices with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let them sit for 10 minutes to draw out moisture, then pat dry.
2. Dredge each slice in flour, dip in beaten eggs, then coat with breadcrumbs.
3. Heat vegetable oil in a large skillet over medium heat. Fry the eggplant in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. For the yogurt dip, combine yogurt, lemon juice, minced garlic, 1/4 teaspoon salt, and chopped dill in a bowl. Mix well.
5. Serve the fried eggplant warm with the yogurt dip on the side.

The crispy exterior of the eggplant paired with the tangy, herbed yogurt dip creates a delightful contrast that’s perfect for sharing.

Tip: For an extra crispy texture, let the breaded eggplant slices rest for 5 minutes before frying.

Sweet and Sour Fried Eggplant

Sweet and Sour Fried Eggplant is a delightful twist on the classic, offering a perfect balance of flavors that will make it a standout side dish or vegetarian main.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 1/2 cup cornstarch
• 1/4 cup vegetable oil
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp brown sugar
• 1 tbsp ketchup
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Toss the eggplant cubes in cornstarch until fully coated.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, about 3-4 minutes per side. Remove and set aside.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Add soy sauce, rice vinegar, brown sugar, ketchup, and red pepper flakes. Stir and simmer for 2 minutes until the sauce thickens slightly.
4. Return the fried eggplant to the skillet, tossing to coat evenly in the sauce. Cook for another 2 minutes to allow the flavors to meld.
5. Garnish with sliced green onions before serving.

The magic of this dish lies in the crispy eggplant cubes soaking up the tangy sweet and sour sauce, creating a texture and flavor contrast that’s irresistibly good.

Tip: For extra crispiness, let the coated eggplant sit for 10 minutes before frying to allow the cornstarch to adhere better.

Fried Eggplant with Mint Yogurt Sauce

Fried Eggplant with Mint Yogurt Sauce is a delightful dish that brings a crispy texture and refreshing flavor to your table, perfect for those who love a twist on classic fried veggies.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil, for frying
• 1 cup plain yogurt
• 2 tbsp fresh mint, finely chopped
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp cumin

Instructions

1. Season the eggplant slices with 1/2 tsp salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
2. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/4 tsp black pepper.
3. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium heat. Fry the eggplant in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
5. For the sauce, combine yogurt, mint, garlic, 1/2 tsp salt, and cumin in a bowl. Stir well.
6. Serve the fried eggplant warm with the mint yogurt sauce on the side.

The contrast between the crispy eggplant and the cool, herby yogurt sauce makes this dish a standout at any meal, offering a perfect balance of textures and flavors.

Tip: For an extra crispy coating, double dip the eggplant slices in the egg and breadcrumbs.

Fried Eggplant and Zucchini Medley

This Fried Eggplant and Zucchini Medley is a vibrant, crispy side dish that brings a delightful contrast of textures to your table, perfect for those who love their veggies with a bit of crunch.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 2 medium zucchinis, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup olive oil

Instructions

1. Preheat a large skillet over medium heat and add the olive oil.
2. Season the eggplant and zucchini slices with salt, black pepper, and garlic powder.
3. Dredge each slice first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs.
4. Fry the coated slices in the skillet for 3-4 minutes on each side, or until golden brown and crispy.
5. Transfer the fried slices to a paper towel-lined plate to drain any excess oil.

The magic of this dish lies in the golden, crispy exterior that gives way to the tender, flavorful vegetables inside, making it a standout side that complements any main course beautifully.

Tip: For an extra crispy texture, let the breaded slices rest for 5 minutes before frying to help the coating adhere better.

Fried Eggplant with Chili Flakes

Fried Eggplant with Chili Flakes is a simple yet flavorful dish that brings a little heat to your table, perfect for those who love a spicy kick in their meals.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 cup breadcrumbs
• 1/2 teaspoon salt
• 1/2 teaspoon chili flakes
• 1/4 teaspoon black pepper
• 1/4 cup vegetable oil

Instructions

1. Preheat the vegetable oil in a large skillet over medium heat.
2. Season the eggplant slices with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Dredge each eggplant slice in flour, dip into beaten eggs, then coat with breadcrumbs mixed with 1/2 teaspoon chili flakes.
4. Fry the coated eggplant slices in the hot oil for about 3-4 minutes on each side, until golden brown and crispy.
5. Transfer the fried eggplant to a paper towel-lined plate to drain any excess oil.

The crispy texture of the eggplant paired with the spicy chili flakes creates a delightful contrast that’s sure to impress. Serve immediately to enjoy the full crunch.

Tip: For an extra spicy version, sprinkle additional chili flakes on top before serving.

Fried Eggplant with Sesame Seeds

Fried Eggplant with Sesame Seeds is a crispy, flavorful dish that brings a delightful crunch to your table, perfect for those who love a bit of texture in their meals.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 2 tablespoons sesame seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil for frying

Instructions

1. Season the eggplant slices with 1/2 teaspoon salt and 1/4 teaspoon black pepper on both sides.
2. Dredge each slice in flour, dip into beaten eggs, then coat with panko breadcrumbs mixed with 2 tablespoons sesame seeds.
3. Heat 1/2 cup vegetable oil in a large skillet over medium heat. Fry the eggplant slices in batches for 3-4 minutes per side until golden brown and crispy.
4. Transfer to a paper towel-lined plate to drain excess oil.

The sesame seeds add a nutty flavor and extra crunch, making this dish a standout side or appetizer.

Tip: For an extra crispy texture, let the breaded eggplant slices rest for 10 minutes before frying.

Conclusion

We hope this roundup of 18 crispy fried eggplant recipes has inspired your next kitchen adventure! Each dish offers a unique twist on this versatile veggie, perfect for any home cook looking to spice up their meals. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article for later. Happy cooking!