Print

Crispy Fried Eggplant Rounds

Print Recipe

Golden-brown eggplant slices coated in a flavorful seasoned breadcrumb crust, fried until crispy and sprinkled with fresh herbs—perfect as a savory appetizer, snack, or side dish.

Ingredients

Scale
  • 2 medium eggplants, sliced into ½-inch rounds
  • 1 tsp salt
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups breadcrumbs (preferably panko)
  • ½ cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ¼ tsp black pepper
  • Vegetable oil, for frying
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Place sliced eggplant in a colander, sprinkle with salt, and let sit for 20–30 minutes to draw out moisture. Pat dry with paper towels.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan, garlic powder, oregano, and black pepper.
  3. Dredge each eggplant slice first in flour, then dip in egg, and finally coat in the breadcrumb mixture.
  4. Heat about ½ inch of oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden and crisp, about 2–3 minutes per side.
  5. Remove and drain on paper towels.
  6. Sprinkle with fresh parsley before serving.

Notes

  • Salting the eggplant removes bitterness and excess moisture for better frying.
  • Use panko for extra crunch.
  • Fry in small batches to maintain oil temperature.

Nutrition

Keywords: fried eggplant, crispy eggplant rounds, eggplant appetizer, vegetarian snack, panko crusted eggplant

Find it online: https://foodiecara.com/crispy-fried-eggplant-rounds/