HEALTHY FRIED EGGPLANT
(Crispy, Low-Oil, 20-Minute Recipe)
KEY INFO:
Prep Time: 10 minutes (+ optional 30 min salting)
Cook Time: 10 minutes
Total Time: 20-40 minutes
Servings: 4
Difficulty: Easy
Dietary: Vegetarian (Vegan option available)
EQUIPMENT NEEDED:
• Large non-stick skillet or frying pan
• 3 shallow bowls for coating
• Paper towels or wire rack
• Spatula
Alternative: Air fryer or baking sheet
INGREDIENTS:
• 1 large eggplant (about 450g/1lb), sliced ¼-inch thick
• 2 tbsp olive oil (30ml)
• 1 large egg (or flax egg for vegan version)
• ⅓ cup (40g) cornstarch or all-purpose flour
• 1 cup (120g) panko breadcrumbs (optional)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
METHOD:
1. PREP: Slice eggplant into ¼-inch rounds
2. SALT (Optional but recommended): Place slices on rack, sprinkle with salt. Let stand 30 minutes. Pat dry thoroughly.
3. STATION SETUP:
– Bowl 1: Cornstarch + seasonings
– Bowl 2: Beaten egg
– Bowl 3: Breadcrumbs (if using)
4. HEAT: Warm oil in pan over medium-high heat (350°F/175°C)
5. COAT: Dredge each slice in cornstarch, then egg, then breadcrumbs
6. FRY: Cook 2-3 minutes per side until golden brown
CRUCIAL TIPS:
• Don’t overcrowd the pan
• Pat eggplant very dry before coating
• Maintain oil temperature – not too hot, not too cold
• Use minimal oil – just enough to coat pan bottom
STORAGE & SCALING:
• Keeps 3 days refrigerated
• Freezes well up to 3 months
• Double recipe: Cook in batches, don’t increase oil
COMMON MISTAKES:
• Skipping the salting step
• Using too much oil
• Cutting slices too thick
• Not drying thoroughly
VARIATIONS:
• Air Fryer: Spray with oil, cook at 400°F/200°C for 12-15 minutes
• Oven-Baked: 400°F/200°C for 20 minutes, flip halfway
• Gluten-Free: Use GF breadcrumbs or skip breading
• Spice it up: Add Italian herbs, cayenne, or paprika to coating
This is your ticket to perfectly crispy, non-greasy eggplant that’s actually healthy. The key is minimal oil and proper preparation – trust me, I’ve tested this dozens of times to get it just right.
