The golden fried eggplants are one of the tastiest ways to cook eggplants: great as an appetizer or side dish, in some regions of Italy they are the main ingredient for an even richer and more hearty version of the traditional parmigiana. As in similar recipes – the golden fried artichokes, the golden fried anchovies – the golden fried eggplants are first floured and then dipped in beaten egg before being immersed in hot oil. This process ensures, at the end of frying, slightly crispy eggplants on the surface and very soft inside, extremely appetizing and appreciated by everyone. To get an excellent result, it is important to cut the eggplants into thin slices, but not too thin, and fry them in hot oil, so they do not absorb too much oil during cooking. Following these tips, you will get an irresistible dish that will win everyone over.
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- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 103.50 (Kcal)
- Carbohydrates 7.83 (g) of which sugars 3.57 (g)
- Proteins 3.76 (g)
- Fat 6.95 (g) of which saturated 1.68 (g)of which unsaturated 4.97 (g)
- Fibers 3.12 (g)
- Sodium 223.32 (mg)
Indicative values for a portion of 130 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Golden Fried Eggplants
For the gluten-free version I used gluten-free rice flour instead of all-purpose flour.
- 0.88 lbs eggplants
- 2 eggs (large or 3 medium)
- to taste salt
- to taste pepper
- 2 tablespoons all-purpose flour (or gluten-free rice flour)
- as needed peanut oil (for frying)
Tools
- 1 Cutting board
- 1 Knife
- 2 Small bowls
- 1 Frying pan non-stick
- 1 Tongs for frying
- 1 Fork
- Paper towels
How to Prepare Golden Fried Eggplants
To prepare the golden fried eggplants, start by cutting the eggplants into slices about 1/8 inch thick (1). If you want a crispier and drier fry, you can salt them and let them drain for about half an hour, using the method explained here. Crack the eggs into a bowl and season them with salt and pepper (2). Beat them vigorously with a fork (3).
Pour plenty of oil into a non-stick pan and place it on the stove. As it reaches the optimal temperature – around 340-355°F if you have a kitchen thermometer – pour the flour into a small bowl and coat the eggplant slices on both sides (4). Then dip them one by one in the egg (5) and drain off the excess egg, using frying tongs (6).
Then, immerse them in the hot oil, a few pieces at a time so as not to lower the oil temperature too much (7). Let them fry for about 3 minutes, turning them halfway through (8). When they are golden, drain them and let them dry on some paper towels, lightly salting them on the surface (9).
Serve the golden fried eggplants while they are still hot. They can serve as an appetizer, side dish, or even a main course due to the presence of the egg.
Storage
Fried eggplants should be prepared shortly before serving, as they lose their crispness when cooled. If there are leftovers, you can store them in the refrigerator for a couple of days.
Tips and Variations
With this same method, you can also fry zucchini, artichokes, or zucchini flowers.
