Description

This fried eggplant recipe features crispy, golden eggplant slices paired with a vibrant, tangy crimson tomato relish. It’s an irresistible and quick meal solution, perfect for a hearty and easy family dinner.

Ingredients

1 large globe or 2-3 Italian eggplant (approx. 1 lb/450g)
0.5 cup (60g) all-purpose flour, (use 1:1 gluten-free flour blend for gluten-free)
2 large eggs, beaten well
1 cup (120g) Panko breadcrumbs, (use crushed pork rinds or almond flour for low-carb)
0.5 cup (120ml) olive oil, or preferred frying oil (like avocado oil)
1 tsp salt (for eggplant)
0.5 tsp black pepper (for eggplant)
2 cups (300g) fresh ripe tomatoes, Roma or cherry recommended
0.25 cup (30g) red onion, finely diced
1 clove garlic, minced
1 Tbsp (15ml) red wine vinegar
0.5 tsp sugar, or to taste
2 Tbsp (10g) fresh basil or parsley, chopped
Salt, to taste (for relish)
Black pepper, to taste (for relish)

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Instructions

Prep Eggplant: Slice your eggplant into 0.5-inch (1.2 cm) thick rounds. Lightly sprinkle both sides with 1 tsp salt and let them sit on a wire rack for 10 minutes; this draws out excess moisture, ensuring crispier eggplant. Pat dry thoroughly with paper towels until no moisture remains.
Set Up Breading Station: Prepare three shallow dishes. In the first, place the 0.5 cup all-purpose flour. In the second, whisk the 2 eggs until smooth. In the third, combine the 1 cup Panko breadcrumbs with 0.5 tsp salt and 0.25 tsp black pepper.
Bread Eggplant: Dip each eggplant slice first into the flour, shaking off any excess. Then, coat it in the beaten egg, letting any extra drip off. Finally, press it firmly into the seasoned breadcrumbs, ensuring a full and even coating on all sides. Place the breaded slices on a clean plate as you go.
Fry Eggplant: Heat 0.5 inch (1.2 cm) of olive oil in a large 10-inch skillet over medium-high heat (aim for 350(degrees)F/175(degrees)C). Fry eggplant in batches for 3-4 minutes per side, until deeply golden brown and tender when pierced with a fork. Drain the fried eggplant on a wire rack set over paper towels to remove excess oil, keeping it crisp.
Make Relish: While the eggplant fries, finely dice the 2 cups fresh ripe tomatoes and 0.25 cup red onion, and mince the 1 clove garlic. Combine these in a medium bowl with the 1 Tbsp red wine vinegar, 0.5 tsp sugar, salt and black pepper to taste, and 2 Tbsp fresh chopped basil or parsley. Stir well to combine all the vibrant ingredients.
Serve Warm: Arrange the crispy fried eggplant on a serving platter. Generously spoon the bright, fresh crimson tomato relish over each piece, allowing it to slightly cascade. Enjoy this delightful combination as a main dish or a hearty side.

Notes

This naturally dairy-free recipe can be made low-carb by using almond flour or crushed pork rinds instead of breadcrumbs, and gluten-free with certified gluten-free flour and breadcrumbs. For extra flavor, add 0.25 tsp smoked paprika to the breading or 0.125 tsp red pepper flakes to the relish.

Prep Time: 50 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Mediterranean-inspired

Nutrition

Serving Size: 2-3 slices (approx. 150 g)
Calories: 380 calories
Sugar: 8 g
Sodium: 550 mg
Fat: 14 g
Saturated Fat: 2.5 g
Unsaturated Fat: 11.5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 9 g
Cholesterol: 93 mg