Fried Eggplant Parmesan

Fried Eggplant Parmesan has become one of my favorite dishes to make whenever I find fresh eggplant at the market. It’s a nice change from the usual. I usually make this recipe using chicken, but one day I thought of making it with eggplant. And I was surprised because it turned out perfect, which is crispy outside and soft inside. Yay!

Simple Ingredients But Customizable

The batter was just made with a few basic ingredients, but feel free to play around and add more seasoning if you want to boost the flavor. It’s a very flexible recipe, so you can adjust the seasoning to suit your taste.

No Breadcrumbs? No Problem!

If you don’t have breadcrumbs on hand, you can substitute with flour. Just add your favorite spices to give it some flavor.

Any Type of Eggplant Will Do

I used Chinese eggplant for this recipe, but you can absolutely use any kind of eggplant you have available. Just make sure to adjust the amount of batter ingredients if you’re cooking a larger batch.

Dipping Sauce Options

For the dipping sauce in this recipe, I used melted butter with a squeeze of lemon, but you can substitute with whatever you like! Ketchup, Thousand Island or ranch dressings, barbecue sauce, teriyaki, or my favorite gravy! Gravy works well if you want to pair this with rice.

Ingredients

• 2 Chinese eggplants, peeled and sliced into quarters
• 2 tbsp grated Parmesan cheese
• Shredded Parmesan cheese, as needed
• Breadcrumbs, as needed
• 3 eggs, beaten
• Ground black pepper, to taste
• Salt, to taste
• A pinch of garlic powder
• A pinch of onion powder
• Dried parsley flakes or basil, as desired
• Paprika, to taste
• Olive oil or vegetable oil, for frying
• Melted butter and a squeeze of lemon (for dipping sauce)

Instructions

1. Make the batter: In a mixing bowl, combine the eggs, ground black pepper, salt, garlic powder, onion powder, parsley flakes or basil, paprika, grated Parmesan, and some shredded Parmesan. Mix well until fully blended.
2. Prepare the coating: In a separate bowl, pour in a moderate amount of breadcrumbs.
3. Coat the eggplant: Dip each eggplant slice into the batter, making sure both sides are well coated so the cheese sticks.
4. Add breadcrumbs: Next, coat the battered eggplant in breadcrumbs until fully covered. Repeat this process for all the remaining slices.
5. Get ready to fry: Prepare the frying pan for cooking the breaded eggplant.
6. Fry the eggplant: Heat olive oil or vegetable oil in a nonstick pan over medium heat.
7. Cook until golden: Fry the coated eggplants until the breadcrumbs turn golden brown. Keep an eye on them to avoid burning. Repeat until all slices are cooked.
8. Make the dipping sauce: In a small saucer, combine melted butter with a squeeze of fresh lemon juice.
9. Serve and enjoy! Dip the crispy eggplant in the buttery lemon sauce and enjoy!

I hope you give this recipe a try. It’s super easy to make, healthier than most fried foods, and budget-friendly too. Great for lunch, dinner, or even as a side dish!

Have any questions or suggestions? Drop them in the comments. I’d love to hear from you!

Other eggplant recipes you might like:

• Easy Eggplant Recipe
• Pork Belly Eggplant Adobo
• Pork Belly Eggplant Adobo
• Tortang Talong Recipe (Eggplant Omelet)
• Fried Eggplant Adobo – Easy Recipe