Sides · Filipino

Crispy Fried Eggplant

Maya Chen

Recipe by Maya Chen

Weeknight & global cooking · September 8, 2026

These golden eggplant rounds have a shatteringly crisp sesame crust and a creamy, tender center. A quick salt soak keeps them from going soggy or bitter, so every bite stays crunchy. Serve them as a side, a snack, or a meatless main with rice.

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Crispy Fried Eggplant

Why you'll love this

  • Crazy crisp sesame crust with a creamy center
  • Just a handful of pantry ingredients
  • Ready in under an hour, mostly hands off
  • A meatless dish even meat lovers reach for

EveryDayMeal recipe

Crispy Fried Eggplant

Prep
40m
Cook
15m
Total
55m
Serves
4
Level
Easy

Ingredients

  • 1 large eggplant
  • 1 cup plain breadcrumbs
  • 1/3 cup sesame seeds
  • 2 eggs
  • to taste salt
  • to taste black pepper
  • about 1/2 cup vegetable oil, for frying

Equipment

  • Large skillet
  • Shallow bowls
  • Kitchen towel or paper towels
  • Tongs or slotted spatula

Instructions

  1. Slice the eggplant into rounds about 1/2 inch thick so they cook through while the crust crisps. Lay them in a bowl and sprinkle generously with salt, then let them sit for 30 minutes to draw out excess moisture and any bitterness.
  2. Rinse the salted eggplant slices under cool water to remove the salt, then pat each one very dry with a clean kitchen towel or paper towels. Dry slices crisp up better and splatter less in the oil.
  3. On a large plate, stir together the breadcrumbs and sesame seeds. In a shallow bowl, beat the eggs with a pinch of salt and pepper until fully combined.
  4. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until it shimmers, roughly 350 degrees F. A breadcrumb dropped in should sizzle right away.
  5. Dip each eggplant slice in the beaten egg, letting the excess drip off, then press it into the breadcrumb mixture to coat both sides evenly. Fry in the hot oil for 2 to 3 minutes per side, until deep golden brown and crisp, then drain on a paper towel lined plate and season with a little salt while hot.

Tips from the kitchen

  • Do not skip the salt soak. It pulls out water so the coating stays crisp instead of steaming off.
  • Keep the oil steady around 350 degrees F. Too cool and the eggplant soaks up grease, too hot and the crust burns before the inside softens.
  • Work in batches and avoid crowding the pan so the temperature stays high and each slice browns evenly.

Estimated nutrition per serving: 260 cal · 8g protein · 26g carbs · 14g fat

Make it your own

  • Swap in panko breadcrumbs for an extra crunchy coating.
  • Add grated Parmesan or a pinch of garlic powder to the crumbs for more savory flavor.
  • Bake or air fry at 400 degrees F, flipping once, for a lighter version.

Storing & make-ahead

Best eaten fresh while crisp. Store leftovers in the fridge up to 3 days and reheat in a 375 degree F oven or air fryer for a few minutes to bring back the crunch. Skip the microwave, which makes them soft.

Good to know

Do I have to salt the eggplant first?
It really helps. Salting draws out moisture and bitterness, giving you a crisper crust and a better texture. Just rinse and dry well afterward.
Why did my coating fall off?
Usually the slices were too wet or the oil was not hot enough. Pat them very dry and make sure the oil shimmers before frying.
Can I make these without eggs?
Yes, use a thin flour and water or plant milk slurry as the wet layer, though egg gives the best crisp bond.
What do I serve these with?
They are great with rice and a soy or vinegar dipping sauce, or as a side to grilled meats and fish.

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