best fried eggplant recipe

Written BySheba G Updated On
best fried eggplant recipe
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The Best best fried eggplant recipe

I have been cooking for my family for over a decade, and one dish that always gets a thumbs up is my fried eggplant recipe. This classic Italian dish has been a staple in our household for years, and I’m excited to share it with you.

I remember the first time I made it, I was amazed at how simple yet flavorful it was. The combination of crispy exterior and tender interior is a match made in heaven.

My kids love helping me slice the eggplant into thin rounds, and they always get excited when they see the golden brown strips coming out of the oven. As for me, I love how this recipe never fails to impress our dinner guests.

It’s a perfect combination of healthy and indulgent, making it a great option for any occasion. From weeknight dinners to special gatherings, this fried eggplant recipe is always a hit.

And the best part? It’s incredibly easy to make.

With just a few ingredients and some basic cooking techniques, you’ll be enjoying this delicious dish in no time.

Crispy Fried Eggplant with Garlic Tomato Sauce

Crispy Fried Eggplant with Garlic Tomato Sauce

4.5 from 1490 votes

This is a delicious and comforting dish featuring crispy fried eggplant slices smothered in a rich garlic tomato sauce. The perfect balance of crunchy and tender textures makes this a favorite for all eggplant lovers.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Eggplant

1 large eggplant, sliced into 1/2-inch rounds
1 tsp salt

For the Batter

1 cup flour
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 cup water

For Frying

2 cups vegetable oil

For the Sauce

1 cup tomato sauce
2 cloves garlic, minced
1 tsp sugar
1 tsp dried oregano
salt and pepper to taste

👨‍🍳Directions

1Slice the eggplant into 1/2-inch rounds and place them in a colander.
2Sprinkle with 1 tsp salt and let them sit for 10 minutes to draw out moisture.
3After 10 minutes, rinse the eggplant slices and pat them dry with paper towels.
4This step is crucial to remove excess water and achieve a crispy texture.
5In a mixing bowl, combine 1 cup flour, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder.
6Gradually add 1 cup water and whisk until the batter is smooth.
7The batter should be thick enough to coat the eggplant slices.
8If it is too thick, add a bit more water.
9If it is too thin, add a bit more flour.
10Heat 2 cups of vegetable oil in a large frying pan over medium-high heat until it reaches 350°F.
11To test if the oil is hot enough, drop a small piece of bread into the oil.
12If it sizzles and floats to the top, the oil is ready.
13Dip each eggplant slice into the batter, ensuring it is fully coated.
14Carefully place the coated eggplant slices into the hot oil.
15Fry the eggplant slices in batches to avoid overcrowding the pan.
16Cook for 2-3 minutes on each side, or until golden brown and crispy.
17Use a slotted spoon to remove the fried eggplant slices from the oil and place them on a paper towel-lined plate to drain excess oil.
18In a saucepan, combine 1 cup tomato sauce, 2 minced garlic cloves, 1 tsp sugar, and 1 tsp dried oregano.
19Season with salt and pepper to taste.
20Cook over medium heat for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly and the garlic is fragrant.
21Remove from heat and set aside.
22To serve, arrange the fried eggplant slices on a platter and pour the garlic tomato sauce over the top.
23Garnish with fresh parsley if desired.
24Serve immediately while the eggplant is still crispy and the sauce is hot.

🔧Equipment

Mixing bowl
Frying pan
Paper towels
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For an extra kick, add a pinch of red pepper flakes to the sauce.

Watch Video Of How Crispy Fried Eggplant with Garlic Tomato Sauce Works

One of my favorite things about this fried eggplant recipe is that it’s incredibly versatile. You can serve it as an appetizer or side dish, and it pairs well with just about any main course.

For instance, I like to serve it alongside grilled meats or roasted vegetables for a well-rounded meal. When reheating leftovers, you can also add some fresh herbs like parsley or basil on top for extra flavor.

If you’re looking for ways to repurpose this recipe, consider using it as a topping for salads or pizza – just be sure to slice it thinly so it doesn’t overpower the other ingredients.

❓ Frequently Asked Questions About Crispy Fried Eggplant with Garlic Tomato Sauce

Q1: What type of eggplant should I use for this recipe?

For this recipe, I recommend using a firm, dark purple eggplant variety like the ones you find at most grocery stores. These types of eggplants have a better texture and less bitterness than their lighter counterparts.

Q2: Can I use other seasonings instead of oregano?

While oregano is a classic choice for this recipe, you can definitely experiment with other herbs like thyme or rosemary if you prefer them.

Q3: How do I prevent the eggplant from becoming too greasy?

To avoid excess oiliness, make sure to pat the sliced eggplant dry with paper towels before cooking them.

Q4: Can I make this recipe in advance?

You can prepare the eggplant slices up to 24 hours in advance and store them in an airtight container in the refrigerator.

Q5: What’s the best way to reheat leftover fried eggplant?

To reheat leftover fried eggplant, place it in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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