Crispy Breaded Fried Eggplant
(with Marinara Dipping Sauce)
Ingredients (serves 4)
Eggplant
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1 large eggplant
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Salt (for sweating)
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Vegetable or olive oil, for frying
Breading station
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1 cup all-purpose flour
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2 large eggs
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2 tbsp milk or water
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1½ cups Italian-seasoned breadcrumbs
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½ cup grated Parmesan cheese
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½ tsp garlic powder
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½ tsp black pepper
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Optional: pinch of chili flakes
Marinara sauce (quick)
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1½ cups marinara (store-bought or homemade)
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Optional garnish: chopped parsley or basil
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Optional: extra grated Parmesan
Instructions
1. Prep the eggplant (important!)
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Slice eggplant into ¼–½ inch rounds.
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Lay slices on a rack or paper towels.
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Sprinkle lightly with salt.
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Let sit 20–30 minutes to draw out moisture.
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Pat completely dry.
2. Set up breading station
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Bowl 1: flour
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Bowl 2: eggs whisked with milk
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Bowl 3: breadcrumbs + Parmesan + seasonings
3. Bread the eggplant
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Dredge each slice in flour (shake off excess).
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Dip into egg mixture.
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Press firmly into breadcrumb mixture.
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Set aside on a tray.
4. Fry
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Heat oil in a skillet to 350°F / 175°C.
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Fry eggplant in batches, 2–3 minutes per side, until golden brown.
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Transfer to a wire rack or paper towels.
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Lightly salt while hot.
5. Serve
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Warm marinara sauce.
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Arrange eggplant on a plate.
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Garnish with herbs and Parmesan.
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Dip generously 😌
Optional Baked Version (Lighter)
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Preheat oven to 425°F / 220°C
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Place breaded eggplant on a greased rack or sheet.
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Spray lightly with oil.
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Bake 20–25 minutes, flipping halfway.
Q & A (Real-Life Kitchen Stuff)
Q: Why salt the eggplant first?
A: It removes excess moisture and bitterness and helps the breading stick better. Skipping this = soggy eggplant.
Q: Can I skip peeling the eggplant?
A: Yes. The skin helps the slices hold together and adds texture. Peel only if the eggplant is very old or tough.
Q: Why is my breading falling off?
A: Usually one of these:
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Eggplant wasn’t dry enough
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Oil wasn’t hot enough
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You flipped too early
👉 Let the crust fully set before turning.
Q: Can I make this ahead?
A: Bread the eggplant ahead and refrigerate up to 8 hours.
Fry just before serving for best crispiness.
Q: Can I freeze fried eggplant?
A: Yes! Freeze cooked slices in a single layer, then bag them.
Reheat in oven or air fryer (not microwave).
Q: What dipping sauces work besides marinara?
A:
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Garlic aioli
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Spicy ranch
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Lemon yogurt sauce
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Calabrian chili mayo
Q: Is this the same as Eggplant Parmesan?
A: This is the base. To turn it into Eggplant Parm:
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Layer eggplant with marinara & mozzarella
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Bake at 375°F until bubbly