Rating: 3.5 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3

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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Recipe Summary

prep:
10 mins
cook:
3 mins
total:
13 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Shake flour, bread crumbs, Parmesan cheese, salt, pepper, and garlic powder together in a gallon-size resealable plastic bag.

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  • 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

245 calories; protein 9.2g; carbohydrates 42.8g; fat 4.5g; cholesterol 5.9mg; sodium 1367.5mg. Full Nutrition
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