I cut the eggplant into thick-ish rounds, sprinkle both sides with salt, and leave them on a rack for 15–20 minutes. They bead up with moisture — good sign. Pat them dry so they don’t drink all the oil later.
Set up a quick breading line: a plate of flour, a bowl of beaten eggs, and a bowl of crumbs. I mix fine breadcrumbs with a pinch of salt, pepper, and a little paprika or dried oregano (no need to measure). Sometimes I grate in a spoon of Parmesan — not traditional, but it’s good. Dip: flour → egg → crumbs. Press gently so the coating sticks.
Shallow-fry in a hot skillet with enough oil to cover the base. Don’t crowd; give each slice some air. Flip once, when the edges go deep gold and you can smell that toasty crumb. They’ll finish fast on the second side. Drain on paper, sprinkle a tiny pinch of salt, and serve right away with lemon wedges and either marinara or garlicky yogurt. Extra-crunch move: double-dip a few (egg → crumbs → egg → crumbs) and fry those last. Keep the first batch warm in the oven and try not to “taste test” half the tray — easier said than done.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Prepare eggplant
Lightly salt the eggplant slices and let them sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
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Bread the slices
Dredge each slice in flour, dip into beaten eggs, and coat with breadcrumbs. Ensure each slice is evenly covered.
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Fry
Heat vegetable oil in a skillet over medium heat. Fry the eggplant slices until golden brown on both sides, about 3–4 minutes per side.
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Drain and serve
Remove the fried slices and place them on paper towels to drain excess oil. Serve warm as a crispy appetizer or side dish.
Note: To reduce excess oil absorption, lightly salt the eggplant slices and let them sit for 10 minutes, then pat dry before breading.
Updated: August 30, 2025