Pan Fried Eggplant Recipes

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PAN-FRIED EGGPLANT WITH CHILE, HONEY AND RICOTTA



Pan-Fried Eggplant With Chile, Honey and Ricotta image

For the crispest, most burnished pieces of eggplant, nothing beats frying, and it's worth every last splattered drop of oil to get there. This dish pairs the golden spears of fried eggplant with milky ricotta cheese, fried garlic slices, red-pepper flakes and a generous drizzle of honey. You can serve it as a first course, a substantial side dish or a light main course with a green salad on the side. Note that tender, young eggplant cook a lot more quickly than denser, larger ones, and are worth seeking out here.

Provided by Melissa Clark

Categories     weekday, vegetables, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds Japanese or other slender eggplant, cut into 3-inch-by-1-inch spears
Fine sea salt, as needed
1/4 cup extra-virgin olive oil, plus more as needed
5 garlic cloves, thinly sliced
12 ounces whole-milk ricotta
1 tablespoon honey, or to taste
Red-pepper flakes, to taste
Flaky sea salt, to taste
1/3 cup torn fresh basil leaves
Lemon or lime wedges, for serving (optional)

Steps:

  • Sprinkle eggplant lightly with fine sea salt, and let sit while you heat the skillet.
  • Heat a 12-inch skillet over medium. When hot, add oil and heat until shimmering. Pat eggplant dry if necessary, then arrange in a single layer in the skillet (cooking them in batches if necessary to prevent crowding). Fry until softened and golden brown on all sides, turning them often, about 9 to 15 minutes total.
  • Transfer eggplant as it cooks to a paper towel-lined plate, and sprinkle very lightly with more fine sea salt.
  • When all the eggplant is cooked, reduce heat under pan to low and add garlic and a little more oil; cook until just golden, 1 to 2 minutes. Use a slotted spoon to transfer to the paper towel-lined plate next to the eggplant.
  • Spread ricotta on a serving plate. Top with fried eggplant and garlic. Drizzle with honey, sprinkle with red pepper flakes, flaky sea salt and basil. Serve immediately, with lemon or lime wedges on the side if you like.

PAN-FRIED EGGPLANT



Pan-Fried Eggplant image

This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself.

Provided by Kidchen

Categories     Appetizers and Snacks     Cheese

Time 13m

Yield 4

Number Of Ingredients 8

1 cup all-purpose flour
½ cup plain bread crumbs
⅓ cup Parmesan cheese
2 teaspoons salt
2 teaspoons ground black pepper
1 teaspoon garlic powder
oil for frying
1 eggplant, cut into 1/8-inch slices

Steps:

  • Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
  • Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.

Nutrition Facts : Calories 244.7 calories, Carbohydrate 42.8 g, Cholesterol 5.9 mg, Fat 4.5 g, Fiber 6.4 g, Protein 9.2 g, SaturatedFat 1.6 g, Sodium 1367.5 mg, Sugar 4.3 g

EASY FRIED EGGPLANT



Easy Fried Eggplant image

An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!

Provided by WALLEN

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 35m

Yield 4

Number Of Ingredients 4

2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs

Steps:

  • Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 357.1 calories, Carbohydrate 45.8 g, Cholesterol 139.5 mg, Fat 13.8 g, Fiber 5.1 g, Protein 13 g, SaturatedFat 2.4 g, Sodium 451 mg, Sugar 7.3 g

FRIED EGGPLANT



Fried Eggplant image

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Peel 2 small eggplants and cut into 1/4-inch-thick rounds. Put 1 cup flour in a shallow bowl, beat 4 eggs in another bowl and put 1 cup breadcrumbs in another. Coat the eggplant in flour, then egg (let any excess drip off), then breadcrumbs. Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry the eggplant in batches until golden brown, 2 to 3 minutes per side (add more oil if necessary). Drain on a rack and sprinkle with salt.

CRISP FRIED EGGPLANT



Crisp Fried Eggplant image

An easy Crisp Fried Eggplant that can be prepared in 45 minutes or less.

Categories     Appetizer     Side     Fry     Quick & Easy     Eggplant     Gourmet     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2 as a side dish or first course

Number Of Ingredients 8

1/3 cup cornstarch
1 large egg
1/2 teaspoon coarse salt plus additional for sprinkling the eggplant
N/A coarse salt
1 cup fresh bread crumbs
1 small eggplant (about 1/4 pound), cut crosswise into 1/4-inch-thick slices
vegetable oil for deep-frying
lemon wedges if desired

Steps:

  • Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. 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. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375°F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.

PAN FRIED EGGPLANT



PAN FRIED EGGPLANT image

Categories     Vegetable     Fry

Yield 6 people

Number Of Ingredients 6

1 med. eggplant
1 egg, beaten
2 or 3 tbsp. milk
All-purpose flour or fine dry bread crumbs
Salt and pepper
Salad oil

Steps:

  • Remove skin then cut eggplant into 1/8 inch slices with grater. Combine egg and milk. Dip eggplant slices in flour, then in egg mixture. Dip again in flour and season with salt and pepper. Fry slowly in a small amount of hot oil until browned on one side and rather transparent. Turn and brown on other side.

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Top Asked Questions

How do you cook eggplant in a frying pan?
Heat to medium-high heat. Dip the eggplant in the flour (tap off excess), then egg, then breadcrumbs mixture and place in hot oil. Do this for each of the eggplant slices and cook for about 2 minutes until the bread crumbs are golden brown, and flip. Cook for about 1 minute more.
How long to cook eggplant with gremolata?
Lay out the eggplant slices so they do not overlap and can cook evenly. Season with salt and pepper. After 3-4 minutes, flip over to the other side and season the other side with salt and pepper. Cook for 3 minutes. With a pastry brush or a spoon, brush on the gremolata. Serve immediately.
Can you make eggplant crispy with less oil?
Yes, crispy frying with less oil is a technique to manage the oil temperature. Make sure it should not be extremely high in temperature. Initially, when eggplant added in hot oil, it should make a crust and then we need to play with that crust to make it stronger that will help to absorb less oil with crispy texture.
What kind of breading do you use for fried eggplant?
Using panko breadcrumbs too, rather than making fried eggplant without breadcrumbs, actually complements the texture of the tender eggplant. How do you make fried eggplant? The first step is dusting the eggplant with cornstarch to give the rest of the breading something to cling to.

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