There’s nothing better than a fresh, crispy, crunchy, piece of eggplant. Whether you like it sliced thin or thick, it makes for the perfect dish in so many ways. You can leave it out as an appetizer for your guests and serve it with marinara sauce or even tzatziki. Or you can eat with pasta and sauce as your main dish. Any way you serve it, this fried eggplant recipe will be your new favorite.
Instructions
- Wash and cut the eggplant into slices of whatever thickness you like.
- Sprinkle the slices with salt and leave them for 10-15 minutes so water can be extracted from them. This will result in a crunchier eggplant.
- After they’ve sat, pat with down with paper towels to get them as dry as possible.
- For one medium eggplant, beat two eggs together in a bowl and leave to the side.
- Put breadcrumbs on a plate or shallow dish and mix with garlic powder, onion powder, a little salt, and black pepper.
- Heat up some oil in a pan and begin to dip each piece into the egg wash and then cover with the breadcrumbs.
- Fry for 3-5 minutes on each side or until brown, drain on paper towels and serve!
