Fried Eggplant

Prep Time
Cook Time
Ready In

"My mother taught me how to make this dish. It is something I have enjoyed my whole life. I really think you will like it. I usually make a remoulade sauce to serve the eggplant with for dipping. Now, of course you can add your own spices but I am going to give you the basic remoulade recipe."

Original recipe yields 6 servings


  • Serving Size: 1 (1090.5 g)
  • Calories 268.4
  • Total Fat - 12.5 g
  • Saturated Fat - 2.2 g
  • Cholesterol - 67.1 mg
  • Sodium - 378025.2 mg
  • Total Carbohydrate - 33.2 g
  • Dietary Fiber - 2 g
  • Sugars - 5 g
  • Protein - 6.5 g
  • Calcium - 305.7 mg
  • Iron - 5.1 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.3 mg

Step 1

Crush up the crackers. I use my hands, then I use the bottom of a glass to mash them more. I do this on a plate. If there are larger crumbs, this is fine, you aren't trying to make them into bread crumbs. Add the bread crumbs and mix. Salt and pepper the mixture.

Step 2

Beat the eggs and add a few drops of water.

Step 3

Slice the eggplant into about 1/4 inch slices.

Step 4

Heat oil in a large skillet over medium heat. When oil is ready, dip eggplant slices in egg, then in the crumbs, and place in hot oil.

Step 5

Fry 2 to 3 minutes on each side, or until golden brown. You may have to change the oil during batches, as some of the breadcrumbs will fall off during frying.

Step 6

Drain on paper towels.

Tips & Variations

No special items needed.


TwisSis RIP Forever in our Kitchen

As you can see from my pic, I didn't make the remoulade sauce. Lately I've been finding & drawn to recipes from my childhood. Eggplant is something most people love or hate. My Mom raised me to love it & she made it just like your Mom (w/o remoulade). Served w/a new pork tenderloin recipe of my own & a salad, I was a very happy to call my sister in the US & brag about your recipe. Thx for sharing it w/us. :-)

(16 Feb 2018)