Pan Fried Eggplant (Crispy, Crunchy With Cornstarch)
Here’s a quick and easy Pan Fried Eggplant recipe that turns simple aubergine slices into irresistibly crispy and crunchy golden slices — all made on the stovetop with no egg, no breadcrumbs, and very little oil. It’s one of those comforting, family-favorite side dishes you can make in just 15 minutes, perfect to serve with rice, curry, grilled meats, or salads.
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Servings: 2 Persons
Calories: 220kcal
Ingredients
- 1 Eggplant Large (aubergine)
- ½ cup Corn Starch
- 2 tablespoon All Purpose Flour
- 2 tablespoon Rice Flour For extra crunch
- ½ teaspoon Salt To Taste
- ⅓ teaspoon Black Pepper
- ⅓ teaspoon Paprika Powder
- ⅓ teaspoon Garlic Powder
- 1 tablespoon Oil For Pan Frying on stove
Instructions
Prepare The Eggplant
- Start by cutting the eggplant into medium-thick slices — not too thin (they’ll burn easily) and not too thick (they won’t cook through).
- Place the slices in a bowl of salted water for about 10 minutes. This step helps remove bitterness and prevents the eggplant from soaking up too much oil while frying.
- After soaking, pat the slices dry with a clean kitchen towel or paper napkin.
Coat with Flour Mix
- In a bowl, add corn starch, rice flour, all-purpose flour, salt, black pepper, paprika and garlic powder.
- Whisk everything together until well blended.
- Now, coat each eggplant slice in the dry flour mixture on both sides.
- Gently press the coating so it adheres evenly — this will create that irresistible crispy crust once fried.Prepare all slices before moving to the next step.
Pan Fry on the Stove
- Heat 1 tablespoon of oil in a non-stick or cast-iron skillet over medium heat.
- Once the oil is hot, place the coated eggplant slices one by one — make sure not to overcrowd the pan (fry in batches if needed).
- Fry until the bottom side turns golden and crispy, then flip carefully to cook the other side.
- When both sides are beautifully golden brown, remove from the pan and let the slices rest on absorbent paper to soak up any excess oil.
Air Fryer Eggplant
- Preheat your air fryer to 375°F (190°C) for 3–4 minutes.
- Spray or brush the air fryer basket with a little oil to prevent sticking.Arrange the eggplant slices in a single layer (don’t overcrowd — cook in batches if needed).
- Air fry at 375°F (190°C) for 8–10 minutes.
- Flip the slices halfway through and lightly spray or brush oil on the top side for extra crispiness.
- When the slices are crispy and golden brown from both sides, take them out immediately.
Serve
- Your crispy pan fried eggplant is now ready to serve!They’re perfectly crunchy on the outside and soft, buttery inside — ideal to pair with rice, dal, curry, or as a light vegetarian snack on their own.
Video
Notes
- Choose the Right Eggplant: Go for firm, glossy, and medium-sized eggplants. Avoid overripe ones — they tend to be bitter and soak up too much oil.
- Salt and Soak: Always soak eggplant slices in salted water for 10–15 minutes. This step removes bitterness, reduces oil absorption, and helps achieve that perfect crispy exterior.
- Pat Dry Before Coating: After soaking, pat the slices completely dry. Moisture prevents the flour coating from sticking and turns the texture soggy.
- Use a Dry, Even Coating: Mix the flours and spices evenly and coat each slice completely. Press lightly to make sure the coating sticks well.
- Right Oil Temperature: Heat oil before adding slices. Medium-high heat is ideal — if the oil is too cold, the eggplant will absorb it; too hot, and it’ll burn.
- Don’t Overcrowd the Pan: Fry in small batches so each slice gets even heat and crispiness. Overcrowding lowers oil temperature and leads to soggy eggplant.
- Drain Properly: Place fried slices on a wire rack or absorbent paper to remove excess oil. Never cover them while hot — steam will soften the crust.
- Serve Immediately: For the crispiest texture, serve right after frying. If reheating, use an air fryer or skillet — never the microwave!
Nutrition
Serving: 50g | Calories: 220kcal
