Deep Fried Eggplant Aubergine Recipe

Name: Deep Fried Eggplant Aubergine
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: Serves 1 or more
Ingredients: 1 cup all-purpose flour; 2 eggs, whisked; 1 teaspoon salt (divided); 1 ½ cups seasoned breadcrumbs; ½ teaspoon paprika; ½ teaspoon garlic powder; ½ teaspoon black pepper; ½ teaspoon onion powder; ½ teaspoon dried oregano; ½ teaspoon dried thyme; ¼ teaspoon cayenne pepper (optional); 1 large eggplant; 2 cups vegetable oil (for frying)

Transform ordinary eggplant into irresistible crispy chips! Inspired by Emeril Lagasse, this recipe is kid-approved and perfect for dipping in your favorite marinara sauce. These golden-brown, flavorful eggplant chips are a delicious appetizer or side dish – guaranteed to be a family favorite!

Prep Time 15 mins

Cook Time 23 mins

Calories 368.1 kcal

Protein 30g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Deep Fried Eggplant Aubergine

1 cup all-purpose flour
2 eggs, whisked
1 teaspoon salt (divided)
1 ½ cups seasoned breadcrumbs
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon cayenne pepper (optional)
1 large eggplant
2 cups vegetable oil (for frying)

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How to Make Deep Fried Eggplant Aubergine

Prepare your dredging stations: In three separate shallow dishes, place the flour, the whisked eggs with ½ teaspoon salt, and the breadcrumbs mixed with the remaining seasonings.
Slice the eggplant: Cut the eggplant into ¼-inch thick slices, then quarter each slice lengthwise.
Dredge the eggplant: Thoroughly coat each eggplant piece in flour, shaking off any excess.
Egg wash and bread: Dip the floured eggplant into the egg mixture, ensuring it's fully coated. Then, press each piece firmly into the breadcrumbs, making sure they adhere well.
Let them rest: Transfer the breaded eggplant to a wire rack or paper towel-lined plate to allow excess moisture to drain for about 5-10 minutes.
Heat the oil: In a deep, heavy-bottomed skillet or pot, heat ½ to ¾ inch of vegetable oil to 375°F (190°C). Use a thermometer to monitor the temperature accurately.
Fry in batches: Carefully add the eggplant slices to the hot oil in batches, ensuring not to overcrowd the pan. Fry for approximately 1 minute per side, or until they are golden brown and crispy.
Drain and season: Remove the fried eggplant with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Sprinkle lightly with salt (if desired) while still warm.
Serve immediately: Serve these delicious eggplant chips hot with your favorite marinara sauce or dipping sauce of choice.

Nutrition Information (Approximate per serving)

Sodium

79 g

Sugar

29g

Fat

Carbs

20g

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Starters Appetizers & Snacks Sweets & Sides Side Dishes American Southern Vegetarian

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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Appetizers Lunch Snacks Vegetables American Finger Food Kid Friendly Low Fat Summer Deep Fry Stove Top Dietary Seasonal Low Saturated Fat Toddler Friendly Low In Something Equipment Presentation Technique