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Pan-Fried Eggplant

Rated as 4.4 out of 5 Stars

"This pan-fried eggplant recipe is a delicious way to use some eggplant, fresh or older! While it may say it serves four, you might want all this to yourself."
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13 m servings 245
Original recipe yields 4 servings


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  1. Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.
  2. Pour oil into a large iron skillet over medium heat. Coat a handful eggplant slices with the flour mixture. Add to the hot oil; cook until crisp and light brown, 2 to 3 minutes. Flip and cook until other side is browned, 1 to 2 minutes more. Remove slices carefully and move to a plate or cooling rack; cover with paper towels. Repeat with the remaining eggplant slices.


  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

Per Serving: 245 calories; 4.5 42.8 9.2 6 1368 Full nutrition

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Read all reviews 4
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This is absolutely delicious. You might be tempted to add seasonings or spices to the flour mixture but trust me, it’s wonderful as written. Thank you for the recipe.

Guess we just aren't eggplant fans. While this was an easy enough recipe, none of us were overwhelmed. It was made following the recipe exactly.

Easy and very yummy. Was a big hit with the family.

Best eggplant I’ve made. My family loved it. I followed recipe and topped slices with Parmesan and pine nuts on the plates.