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Yup, go ahead and add fried eggplant to the list of summer vegetables that only get better once breaded and fried! Like fried okra or zucchini, firm eggplant becomes meltingly tender on the inside and crispy on the outside when fried. Serve it as a side dish with tomato sauce for dipping, or layer it into eggplant parmesan; you'll be transported straight back to your favorite, red-checkered tablecloth Italian joint!

How do you fry eggplant without it getting soggy?

Start by salting the eggplant slices and letting them rest before cooking. The salt draws some of the interior moisture to the surface of the eggplant. A thorough pat with paper towels before breading the eggplant is essential to getting rid of that moisture and preventing soggy slices.

Next, keep an eye on the oil temperature. A candy thermometer is the best way to do this. Keep the oil at about 350° so that the breading stays crispy, while the eggplant cooks through in the center. If the oil temperature slips, the breadcrumb coating soaks up a lot more of it, making the slices soggy. The oil temperature will change throughout cooking—keep an eye on the thermometer and adjust the heat of your burner as needed.   

Do you peel eggplant before frying?

Eggplant can be cooked either way—skin-on or peeled! This is entirely based on personal preference. Some love the extra bite and purple hue that peaks through the breading of a slice of fried eggplant, while others find the texture of the skin a little crunchy and unappealing once fried. Try it both ways and see what you prefer!

salt, plus more for seasoning

panko breadcrumbs with Italian seasoning

Vegetable oil, for frying 

Marinara or tomato sauce, for serving

Adjust the temperature of your stove from medium-low to medium-high as you fry the eggplant, to keep the oil around 350°.