Boistfort Valley Farm
Community Supported Recipe Box

Easy Fried Eggplant


  • 2 tablespoons safflower or sunflower oil for frying
  • 1 large eggplant, peeled and sliced
  • 2 eggs, beaten
  • 2 cups dry bread crumbs (I use Italian seasoned bread crumbs)
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground pepper


dish: side
season: summer, fall

Heat oil in a large skillet over medium-high heat. Mix bread crumbs, garlic powder, salt & pepper. Dip eggplant slices in egg, then in crumbs, coating well. Carefully place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.

adapted from