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French-Fried Eggplant

Yankee Plus Dec 2015


French-Fried Eggplant
6 votes, 3.33 avg. rating (68% score)
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Eggplant, cut into narrow strips, may be cooked in deep fat and then served as you would french-fried potatoes.

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  • 2 medium eggplants, peeled
  • 3 large eggs
  • 3 teaspoons cold water
  • Salt and freshly ground black pepper
  • Unseasoned bread crumbs
  • Vegetable oil for deep-frying
  • Coarse salt


1. Cut the eggplants lengthwise into 1/2-inch-thick slices. Cut the slices into 1/2-inch-wide strips, then cut the strips into 3-1/2-inch lengths. Place in a large bowl and add enough cold water to cover by 1 inch. Allow to stand for 30 minutes. Drain in a colander and distribute over absorbent paper. Pat dry.
2. In a wide mixing bowl, whisk together the eggs, water, salt, and pepper. Dip the strips of eggplant into the beaten eggs, then coat with bread crumbs. Place on a baking sheet and allow to stand for 30 minutes.
3. Heat the oil in a deep-fat fryer. When it reaches 375°, add the eggplant in small batches. Cook until lightly browned and drain on absorbent paper. Sprinkle with coarse salt and serve on a napkin-lined plate.
Updated Friday, November 19th, 2010

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One Response to French-Fried Eggplant

  1. Christine Arnold December 20, 2011 at 2:57 pm #

    I love eggplant but never thought of doing it this way. Of course a marinara dipping sauce was expected.

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