A Word From The Cook

“Fried Eggplant makes a great appetizer, tapa course, or side dish. You can even serve it with Marinara sauce and pasta. I love it with Rosemary Grilled lamb & Fig Balsamic Reduction Sauce.


Prep Time:

10 Minutes

Cook Time:

15 Minutes

Total Time:

25 Minutes


4-6 Servings


  • 2 Small eggplants
  • 1 Cup all purpose flour
  • 4 Eggs, lightly beaten
  • 1 1/2 Cups Panko or bread crumbs
  • 1 Teaspoon salt
  • 1 Teaspoon pepper
  • 1 Teaspoon garlic powder
  • 1 Tablespoon Herbs de Provence or your favorite dried herb mixture
  • 2 Cups vegetable oil for frying
  1. Step 1 – Set-up Bowls for Dredging
    1. Place flour, 1 teaspoon each salt and pepper, garlic powder, and dried herbs in a medium sized bowl. Mix with a fork or whisk.
    2. In a separate bowl place lightly beaten eggs.
    3. In a third bowl, place breadcrumbs.
  2. Step 2 – Dredge the Eggplant
    1. Cut eggplant into 1/4 inch slices and lightly salt.
    2. Dredge each slice of eggplant, first through the flour mixture, then through the eggs, and finally, coat with breadcrumbs.
    3. Transfer to a paper towel covered rack to dry slightly before frying.
  3. Step 3 – Fry and Serve
    1. Heat vegetable oil in a heavy frying pan to about 375 degrees.
    2. Fry the eggplant, working in batches, about 1 minute per side, until golden brown.
    3. Transfer to a paper towel lined baking sheet to cool. Serve once all eggplant is fried.
    4. Enjoy!