Fried eggplants are one of those dishes that smell like home, easy to prepare and always appreciated at the table. Crunchy on the outside and soft inside, they are perfect as a side dish, indispensable among Christmas Eve fried foods, but also the ideal base for richer recipes like stuffed medallions or the classic eggplant parmesan.
Preparing them is not a long job at all: just slice the eggplants and put them under salt to remove the bitterness, just like my mom used to do. She had the habit of thinning the eggs with a bit of cold water, a little family secret that makes the breading lighter and which I continue to use to this day. With some care in cooking – such as draining the excess egg well and checking the oil temperature – you get golden, dry, and irresistible slices to bring to the table hot or to keep for other preparations.
Before moving on to the recipe, other tasty ideas to enjoy as a side dish or base for other recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 25 pieces
- Cooking methods: Stove
- Cuisine: Italian
- Energy 99.32 (Kcal)
- Carbohydrates 4.61 (g) of which sugars 0.79 (g)
- Proteins 1.49 (g)
- Fat 8.61 (g) of which saturated 1.35 (g)of which unsaturated 6.96 (g)
- Fibers 0.71 (g)
- Sodium 133.21 (mg)
Indicative values for a portion of 30 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
- 2 eggplants (medium)
- all-purpose flour
- 3 eggs
- 100 ml water
- salt
- vegetable oil (for frying)
Tools
- 1 Colander
- 1 Pan
Preparation
To prepare the fried eggplants, I always start with a step I consider fundamental: I slice them and place them in a colander, making a layer of eggplants and a layer of salt. When I reach the top, I cover them with a lid and put a weight on top, so the slices compress well and release all the bitter water more easily. After at least an hour, they become sweeter, dry, and ready to be floured and fried.
Once drained, I pass the eggplants in flour, pressing well with the palms of my hands for even adherence. To simplify the operation, I put the flour on a sheet of parchment paper or the classic bread paper: this way, just lay the slices on top, move the paper slightly, and press with your hands to coat them well on both sides without making a mess.
Meanwhile, I beat the eggs with a pinch of salt and, as my mom did, add a bit of cold water: for three eggs, I use about 100 ml.
Then I heat plenty of vegetable oil in a pan and, while I fry the first eggplants, I continue to flour the others. I dip each slice in the egg, drain it well from excess, and plunge it into the hot oil. To check if the oil is ready, I use the classic toothpick trick: if lots of bubbles form around it immediately, it means the temperature is right.
The frying is quick: it takes just a few minutes per side, just enough for the eggplants to become golden and crispy. At that point, I drain them with tongs and let them drip on a rack or in a colander, so they stay dry without soaking up oil. I continue in the same way until all the slices are done and bring my golden, irresistible fried eggplants to the table.
NOTES
Fried eggplants are one of those dishes that never tire, they can be enjoyed hot right after cooking or cold the next day. If you heat them in an air fryer, they’ll be just like freshly fried.
This is a recipe that smells of tradition and that everyone can make their own with small personal touches. I continue to prepare them as my mom did, and every time I bring them to the table, I find that authentic flavor that tells the story of our home cooking.
If you liked the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I prepare the fried eggplants in advance?
Yes, you can fry them a few hours earlier and let them rest at room temperature on a rack, so they don’t become soggy. They are even tastier the next day because the flavors settle, just reheat them a few minutes in the oven to make them crispy again.
What oil is best for frying the eggplants?
I prefer vegetable oil because it stays light and doesn’t cover the taste of eggplants. It’s important that it’s abundant and hot, so the slices fry quickly without absorbing too much oil.
