Pan-Fried Eggplant is a simple yet delicious dish that showcases the rich, creamy texture of eggplant with a crispy golden exterior. Sliced and lightly coated in seasoned flour or breadcrumbs, the eggplant is pan-fried until tender on the inside and crunchy on the outside, offering a satisfying balance of flavors and textures. Perfect as a side dish, appetizer, or even a vegetarian main course, pan-fried eggplant pairs well with marinara sauce, a drizzle of lemon, or fresh herbs for a Mediterranean-inspired touch. It’s an easy, versatile dish that’s sure to become a favorite.
Ingredients:
- 1 large eggplant, sliced into 1/4-inch rounds
- 1/2 cup all-purpose flour (or breadcrumbs)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup olive oil (for frying)
- Fresh parsley or basil (for garnish)
- Lemon wedges or marinara sauce (for serving)
Instructions:
- Prepare the eggplant: Slice the eggplant into rounds and lightly salt both sides. Let the slices sit for about 15 minutes to draw out excess moisture, then pat dry with paper towels.
- Coat the eggplant: In a shallow bowl, mix the flour (or breadcrumbs) with garlic powder, paprika, salt, and pepper. Dredge each eggplant slice in the mixture, ensuring both sides are coated.
- Heat the oil: In a large skillet, heat the olive oil over medium heat until shimmering.
- Fry the eggplant: Add the eggplant slices to the skillet in batches, frying for 3-4 minutes per side until golden brown and tender inside. Avoid overcrowding the pan.
- Drain and serve: Remove the eggplant slices and place them on a paper towel-lined plate to drain any excess oil. Garnish with fresh parsley or basil and serve with lemon wedges or marinara sauce.
This Pan-Fried Eggplant is crispy, flavorful, and perfect for a quick, satisfying dish that can be enjoyed on its own or as part of a larger meal!
