Crispy Fried Eggplant Slices
Crispy fried eggplant (garden egg) slices coated in seasoned breadcrumbs and spices, shallow-fried until golden and perfect as a snack or side dish.
Updated : 03 February, 2026
Easy
About 20 min.
Ingredients
4
Eggplant
100 grams
Flour
1 tablespoon
Cornstarch
2
Eggs
120 grams
Panko breadcrumbs
1 teaspoon
Ground paprika
1 teaspoon
Garlic powder
1 teaspoon
Onion powder
1 tablespoon
Peppercorns
1 teaspoon
White pepper
to taste
Salt
as needed
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For more authentic dish use white or cream skin eggplant, also called garden eggs.
Step 2
Wash the eggplants and slice them thinly, aiming for pieces about ½cm thick.
Step 3
In a bowl, mix the flour with the paprika, white pepper, onion powder, garlic powder, 1 teaspoon of black pepper and ¼ teaspoon of salt.
Step 4
In a separate bowl, whisk the eggs with the remaining black pepper and a pinch of salt.
Step 5
Season the breadcrumbs with a pinch of salt.
Step 6
Dissolve 1 teaspoon of salt in 250ml of water. Briefly dip the garden egg slices into the salted water, then coat them in the seasoned flour, followed by the egg, and finally the breadcrumbs.
Step 7
Heat vegetable oil in a frying pan over a medium heat. Fry the garden egg slices in batches, making sure not to overcrowd the pan.
Step 8
Turn the slices after about 1 minute and continue frying until golden brown on both sides. Serve hot.
Author note
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