Eggplant is a beautiful and versatile vegetable and is a staple in both Middle Eastern and Mediterranean diets. By making it crispy, you give it a new life and some incredible texture. Making crispy pan-fried eggplant couldn’t be more simple, so let’s get to cooking!
Instructions
- Start by using a knife or mandolin to cut the eggplant into as thin slices as you like.
- Put them on your cutting board and sprinkle each side with salt. Leave them for 15-20 minutes or so until all the water is drawn out. This will help them get super crispy.
- While they’re sitting, start preparing the dredging station.
- Start by beating 1 egg per medium eggplant in a bowl.
- In a shallow dish or plate, pour some breadcrumbs and combine with garlic powder, onion powder, black pepper, and a pinch of salt.
- Heat some oil in a pan on medium-high heat.
- Pat the eggplant dry really well and begin to dunk the eggplant into the egg wash.
- Cover the eggplant in the breadcrumbs and place into the pan. Cook for 3-5 minutes on each side or until golden brown, drain on a paper towel, and you’re set!
- Serve with hummus, make a deconstructed eggplant parmesean, or in a salad.