Crispy Pan-Fried Eggplant Slices
Eggplant requires a bit of patience to transform from a raw, bitter sponge into something tender and crisp. Treat it with salt first, and you will never end up with a soggy mess.
Control the moisture, control the crisp.
Do not skip the salting step; it is the difference between a sad, oily slice and a structured, clean-tasting one. Keep your oil hot enough that it sizzles immediately upon contact.
- Heavy cast iron skillet
- Wire cooling rack
- Paper towels
- Wide rimmed bowl
What goes in.
- 2 mediumglobe eggplants, sliced into 1/4 inch rounds
- 1 tbspkosher salt
- 1/2 cupall-purpose flour
- 1/2 cuphigh-smoke point oil (grapeseed or vegetable)
Sweating the slices
Lay your slices on a rack, sprinkle generously with salt, and let them weep for 20 minutes. Blot away the beads of dark liquid that rise to the surface before breading.
The method.
Salt the eggplant
Arrange slices in a single layer on a rack. Sprinkle salt over both sides and leave them alone for 20 minutes.
Dry and coat
Pat the slices bone-dry with paper towels. Press each slice into the flour, shaking off the excess so only a faint, translucent film remains.
Heat the oil
Pour oil into the skillet to a depth of 1/8 inch. Bring it to medium-high heat. Test it with a tiny scrap of eggplant; if it bubbles aggressively, you are ready.
Fry
Place slices in the oil without overcrowding. Fry for 3 to 4 minutes per side. Look for a deep, mahogany brown color, not just a light tan.
Drain
Move the slices to a clean wire rack rather than a paper towel to ensure the bottoms stay crisp while they cool.
Other turns to take.
Herbed Crust
Mix 2 tablespoons of finely grated parmesan and a teaspoon of dried oregano into your flour before coating.
Spiced Heat
Add a teaspoon of smoked paprika or cayenne pepper to the flour for a sharper finish.
When it doesn't go to plan.
If the oil starts smoking, pull the pan off the heat immediately to prevent a bitter, burnt taste.
Always fry in batches; crowding the pan drops the temperature and leads to steaming rather than frying.
Choose eggplants that are firm and feel heavy for their size; avoid any with soft spots.
The ones that keep coming up.
Can I leave the skin on?
Yes, if the skin is thin. If you are using a large, older eggplant with tough, leathery skin, peel it in strips before slicing.
Why is my eggplant still greasy?
The oil temperature is likely too low. If the oil isn't hot enough, it seeps into the eggplant instead of searing the exterior.
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