Crisp Fried Eggplant – a delicious recipe with cornstarch, egg, coarse salt, bread crumbs, eggplant, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes.
2
Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere.
3
Transfer the eggplant as it is coated to paper towels and let it dry slightly.
4
In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375F.
5
oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain.
6
Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.
80
kcal
Calories
3
g
Fat
11
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/3 cup cornstarch, 1 large egg, 1/2 teaspoon coarse salt plus additional for sprinkling the eggplant, 1 cup fresh bread crumbs, and more.
Yes, Crisp Fried Eggplant falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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