20 Reviews of Crispy Fried Eggplant (Aubergine)

From: LizP

On Dec 25, 2006

Perfect Eggplant! Just what I was looking for. I made it on Saturday night, planning to assemble it into eggplant parmagiana today. Good thing I tripled the recipe and cooked up 3 eggplants. My kids....yes KIDS....could not get enough of the freshly fried eggplant. I think they ate 1 whole eggplant between them, including my picky 7 year old. I used Italian Breadcrumbs, not fresh. I cooled the fried eggplant slices and stored them in ziploc bags until today and went ahead with my parmagiana plan. With the cheese and sauce, you could not tell the eggplant was not made fresh today. Everyone raved. The one suggestion I would make it to salt the eggplant for an hour, then rinse and pat dry. This sweats out the bitter juices and condenses the air pockets in the vegetable, so it absorbs less oil. Yes, it is an extra step....but it is worth it. Thanks for the recipe!

From: Miss Annie

On Jun 23, 2005

We enjoyed the eggplant fixed this way. It is tasty and healthy. Nice texture and crunch. I used Italian Bread Crumbs too and served it with warm marinara sauce on the side. Thanks for sharing this easy, tasty recipe.

From: HEP MEP

On May 15, 2004

Pretty good. I think it was lacking in seasoning though - at least for me - but the eggplant was nice and crunchy. We dipped it in marinara sauce. I think that next time I would add some talian herbs. Thanks for sharing this. I've had such a craving for eggplant lately, and it was satisfied.

From: ~Nimz~

On Jan 29, 2005

This was my first time fixing Eggplant. We really liked it. I took the advise of Mepster and used Italian Bread Crumps instead of the fresh ones. Very crispy and they didn't retain a lot of the oil. Will make this again trying different spices. Thanks

From: Buster's friend

On Jul 24, 2006

It works! It works! It works! I'm not much of a fryer - but this turned out crispy, crunchy with nongreasy creamy interior! Used peanut oil, cooked until eggplant stopped steaming & crust was a nice brown, drained on papertowel-covered wire rack & used them for the BEST eggplant parmesan we've ever had at home! Wouldn't have made this but DH requested I fry the eggplany instead of baba ganoush. Will save this & make again for friends! Thankyou for the secret!!

From: Hey Jude

On Apr 26, 2003

Oh my gosh, was this ever good! My husband and I can't stop talking about this eggplant! I used 2-day old, good quality, bakery bread to make about 2 C. of crumbs (in my food processor) and fried them in vegetable oil. SO GOOD! Thank you so much evelyn for a recipe that has already become a family favorite!

From: kitina

On Nov 21, 2003

Oh my! This was sooooo good I can't wait to make it again and again. Thanks

From: Morgorond

On Jun 20, 2007

Wonderful technique for frying eggplant! I went a bit crazy and cooked up quite a lot of eggplant french fries, varying the seasonings in each batch and varying the dipping sauces. It's so versatile, I had a hard time resisting that urge. I think we'll be eating eggplant for the next few days, but no one will dare complain!

From: DixonBookLover

On Nov 8, 2008

Yummmm....! I was making mexican and had some eggplant, so I thought I'd add some cumin and chili powder to the breadcrumbs and eggs. It was great! I didn't tell my hubby it was eggplant since he doesn't like it, and he ate half an eggplant! Oh! I also used mozzarella instead of parm., and it worked great.

From: daggersmommy

On Dec 11, 2004

Forgot to rate this (OOPS)!!! This is a great way to prepare eggplant. Me & dh both enjoyed it. This is the only way he requests eggplant. Before I couldn't even get him to eat it. I also make the eggplant "french fried". Yummy!