Fried Eggplant Recipe (2024)

FAQs

Why do you need to soak eggplant before frying? ›

I tend to soak the slices in a bowl of water with a couple of tablespoon of salt for about 30-45 minutes. It doesn't have to do with bitterness, but I find that in doing this, the fried eggplant turns out less greasy," Jenkins says.

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.

The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin can probably be left on for skillet frying or braising. Otherwise, peel the skin and then slice or cube the flesh.

Before you cook

Before you start cooking an eggplant, you should get rid of any liquid residues and coat it well so it won't absorb oil. For this reason, slice your fruit (yes it's a fruit) and place it in a colander. Add a generous amount of salt and let it sit over the sink until all the liquids are eliminated.

The salted eggplant that had been fried was creamier and more luscious. The unsalted fried eggplant was firmer and slightly fibrous. Despite some claims to the contrary, there was no difference in the amount of oil absorbed between salted and not-salted. Eggplant absorbs a LOT of oil either way.

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture.

Fried or baked eggplant is delicious, but they are not the only ways to cook eggplant. Try it sautéed, stir-fried, grilled, or broiled.

Many recipes call for eggplants to be salted and rinsed to draw out any bitter juices, but this shouldn't be necessary if they're fresh. If the seeds are too defined or feel hard, the eggplant may be old and should be salted.

Signs That Eggplant Is Bad

If your eggplant has lost its luster and/or looks wrinkly, it's past its prime and no longer good to cook with. Keep an eye out for brown spots around your eggplant, too. These spots are another sign that your eggplant is on its way out.

Undercooked eggplant is often bitter, especially if you're using a thick-skinned globe eggplant commonly found at most grocery stores. Peel the skin or taste and cook the eggplant for a little longer if that's the case.

Why is my fried eggplant soggy? ›

Blame the Air Pockets for Eggplant's Sogginess

Add more oil to the pan and it'll soak that up in a snap, too. So why exactly does this happen? It's all thanks to the vegetable's cellular structure. Eggplant has soft, spongy flesh loaded with tiny air pockets, which are quick to absorb up hot oil or liquids.

Fried Eggplant Has Superior Antioxidants

In addition to being rich in vitamins and minerals, eggplant is also rich in antioxidants. In this respect, the health benefits of eating eggplant are very high. Antioxidants are substances that protect the human body from harmful substances called free radicals.

Do you salt eggplant before making eggplant parmesan. Yes, salting the eggplant before making eggplant parmesan draws out some moisture. This can help the eggplant stay crisp after cooking because it removes some moisture before it has a chance to create sogginess.

Soaking eggplant in water and vinegar helps remove some of the vegetable's natural bitterness. This step also helps preserve some of the skin's color so it stays a vibrant purple even after cooking.