Making quick and easy crispy 'Pan Fried Eggplant'. A family favorite recipe for dinner or lunch to serve as a side dish. Step by step recipe, how to cook eggplant in a pan. Crispy, crunchy golden fried eggplant slices will add value to your table. Super quick and easy to make with less oil.
Looking for easy recipes? Check out Oven baked french fries, Garlic Mushrooms , Oven baked Chicken Breast, Garlic Knots, Creamy Mushroom Chicken Pasta, and Potato Gratins. You will surely love these recipes to add value to your dinner table.
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You know many people know it as Eggplant living in America, Australia, and Canada. In South Asia, Singapore and Malaysia, people call it Bringal. Famous as Aubergine in Uk and Western Europe.
There are many forms of eggplant and here I am using the most common in America the purple tear shape eggplant that has creamy texture from inside.
How to Cook Pan Fried Eggplant
Over the years, people are making fried eggplants that are super crunchy and lighter in weight, and easy to eat. Professional chefs and cooking experts make it in a perfect way. I remember, the first time when I made this recipe, it becomes soggy and absorbed a lot of oil. Yes, it's a bad experience that makes me motivated to try eggplant with a new strategy to make it more crispy with less oil absorption.
So, I am super excited to share this simple and easy recipe that will surely give you the crispiest eggplant slices with less oil. Check out the pro tips to make it crispy for long time.
It's a eggless recipe, so if you are vegetarian or on vegan side, you can also try this recipe. Also, you have option to just grease your pan and cook the slices on medium heat until it gets golden from both sides.
Why Eggplants Get Soggy?
Eggplants have a tendency to absorb oil as the middle part is so soft so it absorbs oil that makes it soggy after frying. For crispy frying, I used a mixture of cornstarch, all-purpose flour, and rice flour that makes a thin layer and keeps it crispy for a long time. Yes, frying is also a technique to prepare perfect slices.
Why You Should Try - Is it Healthy?
First, I love it as I eat eggplant that is super healthy and full of vitamins and minerals. It helps in digestion, best for anemic people, improves brain function, and also helps to prevent cancer.
There are so many good reasons to try this recipe like; Easy to make, Prepare within 15 minutes, Have crispy and crunchy texture, Fried with less oil, and stay crispy for a long time. It's a family favorite idea that you can serve at lunch or dinner.
How to Fry with Less Oil?
Yes, crispy frying with less oil is a technique to manage the oil temperature. Make sure it should not be extremely high in temperature. Initially, when eggplant added in hot oil, it should make a crust and then we need to play with that crust to make it stronger that will help to absorb less oil with crispy texture.
First, dip the eggplant slices in hot oil and let them make a crust for few seconds. As you noticed the crust is formed then turn the heat to medium to make the crust stronger. It will take around 2 to 3 minutes to cook from one side. As the one side becomes golden then flip and apply the same step on the 2nd side.
Make sure to remove the slices with tong by removing the oil. Or keep it on a absorbent paper to absorb excessive oil.
Here, in this recipe video, you can see that I fried with less oil. You can also grease your pan to fry these slices. It will be less crispy as compare to shallow fried. But will give you the perfect taste.
Can I Fry in the Air fryer?
Yes, you can also fry using Airfryer. First, brush the coated eggplant with cooking oil and preheat the fryer at 190°C. Place the slices in the air fryer with batches and cook it for 3 to 4 minutes from one side and then flip over and cook again for 2 minutes.
How To Cook Without Getting Soggy?
Yes, there are few tips to make it crispy for a long time. As I mentioned earlier the eggplants absorb oil so fast so the coating will help you in crispy frying. Oil temperature management is very important for best frying results. Fry on high heat (not ultra-high) and as the crust forms then turn the heat to medium to make the strongest curst. If the crust will be stronger then it will help to make it crispy for a long time. If the crust is soggy or absorbs oil then it will be soggy. Also, when taking it out from the pan after frying, make sure the oil should not drop. Don't cover it right after frying otherwise steam will make it soggy. Keep it open on absorbent paper or wire! In this way, it will be crispy for a long time.
How to Make It?
It's easy to make crispy pan fried eggplant. Take a large eggplant (I took purple) and cut it into semi-thick slices. Now dip in saltwater to rinse. You can also leave it in salt water for 30 minutes to get rid of the specific odor and taste of eggplant but it's an option. I just rinse it and take out and pat it to dry with a cotton cloth. As it gets dry then make flour mixture by adding cornstarch, all-purpose flour, and rice flour. Season with salt, black pepper, garlic powder, and paprika, and give it a good mix. Now coat all the eggplant slices in flour and pan fried to get golden brown color. Sprinkle parmesan or any cheese that you like and serve.
5 Pro Tips to Fry With Less Oil
Here are some of my best practices to prepare the crispiest eggplant slices in less oil:
- Rinse the eggplant and tap to dry with a cotton cloth or kitchen paper. Before coating, it should be dry and should not drop water otherwise it will be soggy after frying.
- Coat with flour mixture in a way to coat as a thin layer. The flour needs to stick with slices it should not fall out. Make a thin layer of flour as it will lighter and more crispy after frying. A thick layer of flour will not dry the natural water of eggplant during frying so it will be soggy after few minutes.
- Manage the oil temperature. Initially dip the slices at a high temperature (not ultra-high otherwise it will burn). Then turn the heat to medium and cook it until the crust gets stronger. As the one side is golden then turn it and apply the same on another side.
- Drop out oil as much as you can when taking out the slices after frying. Place the slices on absorbent paper or wire.
- Never cover the eggplant slices after frying.
How to Store And Reheat?
It's advisable to have it right after pan-frying.
If you want to store then layer the flour-coated slices in a tray and keep them in the freezer for 01 hours. As it becomes hard then pack it in an airtight container or bag. It will not stick together if it's hard and frozen.
You can store in freezer for 15 days. Don't keep it longer as there is no preservative.
When you need it, take out slices and pan fry in a similar way. Don't microwave! as it will be soggy then. Just keep it on room temperature for 5 minutes before frying. In this way, you can avoid oil splashes during frying.
If you have a party at your house then you can prepare a day before and just pan fry before serving.
It's a crispy pan fried eggplant that you can easily make within 15 minutes. Easy dinner idea with eggplant! Crispy from outside, soft and chewy from inside. Try with your favorite sauce and enjoy this recipe. I simply love it.
Hinz Cooking
What to Serve with It?
There are so many options to pair up with crispy pan fried eggplants. I personally love it with honey garlic sauce and simple tomato ketchup.
If you are making dinner plater, then serve with oven baked chicken breast and creamy saucy coleslaw and creamy mashed potatoes.
Other option is to serve with Creamy mushroom chicken pasta, Or Potato gratins.
In the same way, the slices pair up with Garlic butter rice with yogurt dip. It will keep you fill for a long time.
Recipe Video
I am so happy to share my special and favorite recipe of eggplant. It will give you the best taste on your table. Pan fried eggplants are super quick and easy to make that you can watch step by step in the recipe video.
Pan Fried Eggplant
Materials
- Eggplant - 1 Large
- Corn Starch - ½ Cup
- All Purpose Flour - 2 Tbsp
- Rice Flour - 2 Tbsp
- Salt - To Taste
- Black Pepper - ⅓ Tsp
- Paprika Powder - ⅓ Tsp
- Garlic Powder - ⅓ Tsp
- Oil For Pan Frying
Instructions
- Cut the eggplant into thick slices.
- Then rinse with saltwater and pat to dry.
- In a bowl, add corn starch, rice flour, all-purpose flour, salt, black pepper, paprika and garlic powder.
- Give it a good mix of all the ingredients in bowl.
- Now coat the dry eggplant slices in the flour mixture from both sides. Make sure, to stick on slices without dropping.
- Prepare all the slices by coating a flour.
- Heat oil in a pan and add eggplant slices one by one. Don't overcrowed!
- When the one side is done and showing golden crispy texture then flip it over.
- Fry from another side until golden fry.
- Now take it out and make sure to release extra oil.
- Keep it on absorbent paper to absorb excessive oil.
- Now it's ready to serve.
Notes
- Rinse the eggplant and tap to dry with a cotton cloth or kitchen paper.
- Before coating in flour, it should be dry and should not drop water otherwise it will be soggy after frying.
- Coat with flour mixture in a way to coat as a thin layer. The flour needs to stick with slices it should not fall out. Make a thin layer of flour as it will lighter and more crispy after frying. A thick layer of flour will not dry the natural water of eggplant during frying so it will be soggy after few minutes.
- Manage the oil temperature. Initially dip the slices at a high temperature (not ultra-high otherwise it will burn). Then turn the heat to medium and cook it until the crust gets stronger. As the one side is golden then turn it and apply the same on another side.
- Don't overcrowd in pan.
- Drop out oil as much as you can when taking out the slices after frying. Place the slices on absorbent paper or wire.
- Never cover the eggplant slices after frying.
Nutrition
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Ayesha
Quick and easy recipe of crispy pan fried eggplant