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–+ servings
Crispy fried eggplant

Crispy Fried Black Beauty Eggplant

A simple, crispy fried eggplant recipe using fresh Black Beauty eggplant from the garden. Golden, crunchy, and beginner-friendly.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Appetizer, dinner, Side Dish
Cuisine: American, Italian, Southern
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 2 medium Black Beauty eggplants sliced into ¼-inch rounds
  • 3 large eggs beaten
  • ¾ cup all-purpose flour
  • ¾ cup panko breadcrumbs
  • ¾ cup Italian-style breadcrumbs
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp black pepper
  • 1 –1½ tsp salt divided
  • Oil for frying vegetable or avocado oil

Method
 

Instructions
  1. Slice eggplant into ¼-inch rounds. Sprinkle with salt and let sit for 15–20 minutes. Pat dry.
  2. Set up dredging stations: flour, eggs, and breadcrumb mix (panko + Italian).
  3. Dip each slice: egg → flour → egg → breadcrumbs. Press to coat well.
  4. Heat oil in a cast iron skillet over medium-high heat until shimmering.
  5. Fry in batches for 2–3 minutes per side, until golden and crispy.
  6. Drain on paper towels and serve immediately.

Notes

For extra flavor, add garlic powder or Italian seasoning to the breadcrumb mix.

Salting helps remove moisture so the eggplant fries crispy—not soggy.

Best served hot and fresh—this is not a “wait until later” recipe.

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