10 Tips for Perfect Fried Eggplant
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Salt eggplant slices first to remove excess moisture and bitterness.
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Pat slices completely dry before breading.
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Use panko breadcrumbs for maximum crunch.
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Season flour and breadcrumbs generously for flavour.
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Fry at 350°F for crispiness without greasiness.
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Don’t overcrowd the pan—fry in small batches.
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Drain well on paper towels to keep coating crisp.
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Add Parmesan to the coating for extra flavour.
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Serve immediately—eggplant is best when hot.
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For a lighter version, bake slices at 400°F until crisp.
Serve it with Suggestions
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Garlic herb dip or marinara sauce
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Fresh tzatziki for a Mediterranean touch
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A side salad of arugula and tomatoes
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As a base for eggplant Parmesan
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With pita bread and hummus for a mezze platter
FAQs
Q: Why do I need to salt eggplant before frying?
A: Salting draws out excess moisture and bitterness, ensuring a better texture.
Q: Can I bake instead of fry?
A: Yes, bake at 400°F (200°C) for 20–25 minutes until golden and crisp.
Q: How do I keep fried eggplant from being soggy?
A: Keep oil hot, don’t overcrowd the pan, and drain slices on paper towels.
Q: Can I freeze fried eggplant?
A: Yes, bread and fry lightly, then freeze. Reheat in the oven for crispness.
Q: What sauces pair well with fried eggplant?
A: Marinara, tzatziki, ranch, garlic aioli, or spicy yogurt dips are excellent choices.
