Here is an easy way to have crispy breaded eggplant. You can have it as an appetizer, stuff it inside of a sandwich, or top it over your favorite pasta!
What better way to served them is to have it fried, right? Everyone like to have some sort of cheater’s delight. You’ll love these eggplants cause they’re fried to a crispy and golden perfection. If you loved my baked eggplant chips, you’ll jock this recipe even more.

BENEFITS OF EATING EGGPLANTS
Not many people like to eat eggplants. They are a bit bitter in tastes with a spongy texture. They are considered part of the nightshade plants. Eggplants offer good nutrients and are rich in fiber and antioxidants. These purple oddly shaped veggie may help in reducing heart disease.
Both my parents suffer from high cholesterol and high blood pressure. Yes, now it has passed down to me on top of having an eye disease. A week after my birthday, I had a visit with a doctor. I try as often as possible to get a yearly physical. The doctor requested to have my blood drawn and my results came in as having high cholesterol. BOO! Of course, the key to a healthy lifestyle is to exercise daily and eat healthy!
THE BREAKDOWN
- Organic Eggplant
- Cage Free Eggs
- Flour
- Panko Bread Crumbs
- Oil for frying
HOW TO DREDGE
I know the sucky part about making breaded eggplants, is preparing the dredging station! OH and the clean up too! You’ll need to prep 3 seperate bowls (or containers). One for the flour mixture, another for the scrambled eggs that binds everything and lastly, one for the panko bread crumbs. I like how the texture and tastes comes out when using panko bread crumbs. It’s crispier! I’ve tried using plain and Italian bread crumbs and it gets soggy.
Begin by slicing your eggplant like what Lorena Bobbitt did her hubby! You can slice as thick as you want. I sliced mine with a chef’s knife in different sizes from 1/8 to 1/2. If you have a mandoline, it’ll be easier. But why bring on more gadgets to wash? Most people like to salt their eggplants to bring out the moisture. Also, some salt their egg mixture. In my case, I skipped it because I don’t need more sodium. Dredge each eggplant slice in the flour mixture. Shake off the excess. Then dip both sides of the eggplant into the egg mixture.
Now, on to the last bowl – dip your sliced eggplant onto the panko crumbs. Repeat the whole process with the rest of the eggplants. Use a fork if you need to. I just used my fingers and it did come out messy. If you have left over mixtures and don’t want to waste them, use it with another fruit or veggie. I had half of an organic avocado so I made Fried Avocado Fries.
HOW TO SERVE THESE DELICIOUS FRIED EGGPLANTS
If you’ve seen my Instagram, I posted a delicious sandwich using these crispy eggplants. It’s not a parmesan version but I Naughtyfied it to make it into a #SeductionSandwich.
I added melted cheeses and pickled jalapenos. It may seem like a weird combonation of flavors but you don’t know what you’re missing until you try any of my Seduction Sandwiches!

Another way is to serve the golden coins is to top them off on your favorite pasta. I used two types of pastas to get the dual color affect. That’s because I had angel haired pastas left over and I decided to add another half of veggie spaghettis. I boiled the pastas together.
Then, I added vegan butter and extra virgin olive oil to give it a taste. A similar version of how I season my pasta is my Meatless Balls Spaghetti Seasoned in Olive Oil.
JOCK MY OTHER VEGGIN’ OUT RECIPES
AIGHT I’M OUTRO…

Disclosure: This post may contain affiliate links that earn me a small commission, at no additional cost to you. I only recommend products I personally use and love, or think my readers will find useful. Thanks Tootz!

Crispy Breaded Eggplant
Ingredients
- 1 large Organic Eggplant (sliced to 1/4 inch)
- 1 Cup All Purpose Flour
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Cracked Black Pepper
- 2 Cage Free Eggs (scrambled)
- 2 Cups Panko Breadcrumbs
- Vegetable Oil for frying
- Cup of #Elegance
Instructions
- Prepare your dredging station. One for the flour mixed with garlic, onion, paprika, and black pepper. Second bowl is for the scrambled eggs, and third bowl is for the panko bread crumbs.
- Dip a sliced eggplant both sides in the mixed flour first and dust off the excess. Next, dip both sides of the sliced eggplant in the egg. Third, dip both sides in panko crumbs. Repeat the process with all the sliced eggplants. Set aside in a separate dish.
- Heat oil in a frying pan up to an inch in medium high heat. Fry 4 dredged eggplant slices in the pan for about 4 minutes each side or until golden brown. Drain in a plate with paper towels. Repeat the process with all the coated eggplants.
- Serve as an appetizer, stuffed in a sandwich, or top off onto your favorite pasta!
Notes
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

These crispy little eggplant bites were a great appetizer when we had friends over for dinner! Everyone (even the few people who weren’t eggplant fans) loved this recipe!
Oh sweet! Im glad they loved these!
Eggplant is a favorite of mine and this recipe is perfection! So delicious and crispy. Everything I love!
Thank you! Im glad you enjoyed them.
You had me at crispy breaded eggplant! These were so good and full of flavor. I ended up dipping them in some homemade marinara. Delicious!
Homemade marinara is a good pair!
Loved this eggplant recipe – the whole family loved it!
Glad to hear this Lima!
I love eggplants!!
YOu’ll like these! 🙂
Hubs and I love eggplant and now that we’re empty nesters, well, semi-empty nesters, I’m looking forward to making it more often and in different ways. Trying this one out in the Fall.
Ha! I know what you mean! We’re sorta empty nesters but one is still living with us but paying the rent! Hope you and your HUBs enjoy one of my recipes here 🙂