Crispy Eggplant (Fried, Baked, or Air-Fried)
Golden, crunchy eggplant slices that are tender on the inside and irresistibly crispy on the outside. Whether pan-fried, baked, or air-fried, this recipe delivers the perfect comfort food with endless pairing possibilities.
Ingredients
- 2 medium globe or Italian eggplants sliced into ½-inch rounds
- 1 tablespoon kosher salt for salting the eggplant
- 1 cup all-purpose flour or gluten-free alternative
- 2 large eggs or vegan egg substitute
- 1 ½ cups panko or Italian breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt for seasoning breadcrumb mix
- ½ cup neutral oil for shallow frying
Instructions
- Slice eggplant into ½-inch rounds and generously sprinkle both sides with kosher salt. Place in a colander and let sit for 30 minutes to draw out moisture.
- Rinse salted eggplant slices under cold water and pat dry thoroughly with paper towels.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
- Dredge each slice of eggplant in flour, dip in egg, then coat with breadcrumb mixture, pressing gently to adhere.
- Heat oil in a skillet over medium-high heat. Once hot, add breaded eggplant slices in a single layer (do not overcrowd).
- Fry for 2–3 minutes per side or until golden brown and crispy. Transfer to a wire rack to drain excess oil and maintain crunch.
- Serve hot with your favorite dipping sauce or layer into sandwiches, wraps, or eggplant parmesan.
Notes
For a healthier version, bake at 425°F for 25 minutes, flipping halfway, or air-fry at 375°F for 12–15 minutes. Use almond flour or chickpea flour for a gluten-free version. Freeze breaded (uncooked) slices for up to 2 months; cook from frozen.