Pan Fried Eggplant

Here is a quick and easy recipe of crispy Pan Fried Eggplant on the stovetop without egg, and breadcrumbs with less oil. A family favorite dinner side dish prepared within 15 minutes. Best to serve with a variety of main dishes. So let's delve, into how to cook eggplant on the stove with a crispy and crunchy texture. Believe me, these golden brown eggplant slices will incredibly outshine your menu.

4.86 from 7 votes

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Course: Appetizer, Side Dish, Snack

Cuisine: American, International

Keyword: how to cook eggplant in a pan, how to cook eggplant on stove, pan fried eggplant

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: Persons

Calories: 220kcal

Author: Hinz

Ingredients

1 Eggplant Large (aubergine)
½ cup Corn Starch - ½ Cup
2 tablespoon All Purpose Flour - 2 Tbsp
2 tablespoon Rice Flour - 2 Tbsp
½ teaspoon Salt To Taste
⅓ teaspoon Black Pepper
⅓ teaspoon Paprika Powder
⅓ teaspoon Garlic Powder - ⅓ Tsp
1 tablespoon Oil For Pan Frying on stove

Instructions

Prepare Eggplant

Cut the eggplant into thick slices. For best result, not too thick or thick.
Then rinse with saltwater and pat to dry.

Coat

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.

Pan Frying

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.

Video

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 be lighter and more crispy after frying. A thick layer of flour will not dry the natural water of the eggplant during frying so it will be soggy after few minutes.
Manage the oil temperature on the stove. Initially pan fry 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

Serving: 1serving | Calories: 220kcal