Go Back
+ servings
pan fried eggplant

Pan Fried Eggplant

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.
5 from 2 votes
Print Pin
Course: Appetizer, Side Dish, Snack
Cuisine: American, International
Keyword: how to cook eggplant in a pan, pan fried eggplant
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 Persons
Calories: 220kcal
Author: Hinz


  • 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


  • 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.


  • 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.


Calories: 220kcal