An incredibly simple way to make pan fried eggplant. Not to mention, it comes out delicious! A recipe apart of our olive oil series.
Peel the eggplant and slice the it into ¼” slices.
Season the eggplant slices with salt and pepper.
Put the flour, egg, and breadcrumbs into separate plates or shallow bowls.
Place a slice of eggplant into the flour first, coating all the sides. Shake off the excess.
Then place the floured eggplant into the egg, coating all sides.
Finally, dip the eggplant into the breadcrumbs, coating all sides.
It’s best to bread them in advance – up to 2 hours. It will help the breading stick. Place them in the refrigerator while they rest.
Repeat with all the eggplant slices, placing them on a rimmed baking sheet.
Add enough Colavita Pure olive oil to a heavy-bottomed, high-sided pan to reach a depth of 1/8”.
Heat the oil up with the pan. You want the oil to be hot, and you can test it by adding a few breadcrumbs into the oil. If they sizzle, the oil is ready. If the breadcrumbs brown too quickly or blacken, reduce the level of heat.
You can also test with a thermometer, you are looking for a temperature of 325°F.
Place the prepared eggplant into the oil gently, laying them away from you. Do not crowd the pan, so fry the eggplant in batches.
Fry the eggplant for about 2-3 minutes per side. The eggplant should be golden brown. You can lift up the eggplant with a metal spatula to see the color.
Once it has browned on one side, flip the eggplant to the other side with a spatula or tongs. Cook another 2-3 minutes.
Remove the fried eggplant to a baking sheet lined with a paper towel. And repeat the process until all the eggplant is fried.
Place the fried eggplant on a large serving platter. Garnish with grated parmesan and fresh herbs if desired.
Add small bowls of marinara sauce, ricotta cheese or pesto sauce for dipping.
Serve immediately.
Servings 6