Pan-Fried Eggplant


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.

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins


  • 1 cup all-purpose flour

  • ½ cup plain bread crumbs

  • cup Parmesan cheese

  • 2 teaspoons salt

  • 2 teaspoons ground black pepper

  • 1 teaspoon garlic powder

  • oil for frying

  • 1 eggplant, cut into 1/8-inch slices


  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 skillet over medium heat. Coat a handful of eggplant slices with 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
5g Fat
43g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 245
% Daily Value *
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 6mg 2%
Sodium 1368mg 59%
Total Carbohydrate 43g 16%
Dietary Fiber 6g 23%
Total Sugars 4g
Protein 9g
Vitamin C 3mg 17%
Calcium 122mg 9%
Iron 3mg 16%
Potassium 404mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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