Fried Eggplant


This fried eggplant is my favorite way to prepare eggplant so far. It's crispy, a little bit salty and just a little bit greasy :)

Fried Eggplant

Notes: Try to find a fresh eggplant with smooth skin. Prepare this dish within a day or two of purchasing the eggplant. Older eggplants will be bitter and the seeds will be black.

1 medium eggplant or 2 small eggplants that weigh around 1 pound, peeled
Cooking oil of your choice

Bowl #1
½ cup flour
1/4 teaspoon salt
1/8 teaspoon pepper

Bowl #2
2 tablespoons ground flax seeds or flax meal
½ cup warm water
¼ cup non dairy milk

Bowl #3
2 cups vegan panko bread crumbs
1 tablespoon Italian seasoning
2 teaspoons salt
½ teaspoon black pepper

  1. Prepare 3 separate shallow dishes for the eggplant breading. In one, add the flour, ¼ teaspoon salt and ⅛ teaspoon pepper.
  2. In another dish, combine the flax seeds, water and milk.
  3. In the last dish, combine the breadcrumbs, Italian seasoning, 2 teaspoons salt and ½ teaspoon pepper.
  4. Slice the eggplant into ½ inch rounds.
  5. Dip an eggplant slice in the flour, then the flax mixture, then coat it with the bread crumb mixture.
  6. Repeat this for all eggplant slices.
  7. Add oil to a pan on medium high heat.
  8. Fry the eggplant for 4-5 minutes on each side.