Introduction
Embarking on a culinary adventure that combines crispy textures, melted cheese, and the rich, savory flavor of eggplant is an experience rooted in both comfort and sophistication. The Cheesy Fried Eggplant recipe, as featured on Love With Recipes, is a versatile dish that transforms humble ingredients into a delightful treat suitable for lunch, snacks, or even an appetizer for gatherings. With a preparation time of under 30 minutes, this dish is ideal for busy weeknights, impromptu get-togethers, or weekend indulgences. Its appeal lies in the satisfying crunch of the golden-brown exterior contrasted by the gooey, cheesy interior, making each bite a harmonious blend of textures and flavors. Whether served alongside a fresh salad, tucked into a sandwich, or enjoyed on its own, this recipe guarantees a burst of deliciousness that will delight both adults and children alike.
Time
Total Time: 25 minutes
- Preparation: 10 minutes
- Cooking: 15 minutes
Needed Equipment
- Chef’s knife
- Cutting board
- Large mixing bowls
- Measuring spoons
- Measuring cups
- Peeler
- Grater (for cheese, if using block mozzarella)
- Whisk or fork (for beating eggs)
- Shallow dishes or plates for dredging
- Deep-fryer or large heavy-bottomed skillet
- Cooking thermometer (optional, for oil temperature)
- Slotted spoon or tongs
- Paper towels (for draining)
- Baking sheet or plate (for resting fried eggplant)
- Toaster or oven broiler (for toasting bread)
Tags
Lunch, Snacks, Appetizer, Quick, Vegetarian, Cheese, Fried, Eggplant, Crispy
Serving Size
Serves 4 people, with approximately 2-3 slices or sandwiches per person depending on portioning.
Difficulty Level
Easy — suitable for cooks of all skill levels, including beginners eager to master frying techniques and cheese melting.
Allergen Information
- Contains eggs and dairy (mozzarella cheese)
- Contains gluten (breadcrumbs)
Dietary Preference
Vegetarian — suitable for vegetarians, but not vegan due to cheese and eggs.
Course
Appetizer or Main Course (if served with sides and fillings)
Cuisine
American, Italian-inspired comfort food
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Eggplant (Aubergine) | 1 large | about 1 to 1.5 pounds; choose firm, shiny eggplants |
| Salt | to taste | for salting and seasoning |
| Moisture-resistant mozzarella cheese | 8 oz (about 225g) | preferably fresh, sliced into thin pieces |
| Eggs | 2 large | for beating and dredging |
| Lettuce | 4 leaves | for serving, optional |
| Tomatoes | 1-2 medium | Sliced, for serving, optional |
| Bread (French bread or similar) | 1 loaf, cut into 5-6 inch portions | for sandwiches or serving alongside |
| Breadcrumbs | 1 cup | preferably panko for extra crunch |
| Vegetable oil | enough for deep frying (~4 cups) | use a neutral oil like canola or vegetable oil |
| Additional seasoning | Optional, such as black pepper, garlic powder, or Italian herbs | for enhanced flavor |
Instructions
Preparation of Eggplant
Begin by selecting a fresh, firm eggplant with a shiny skin, free from blemishes or soft spots. Peel the eggplant using a vegetable peeler or a paring knife, making sure to remove the thin purple skin, which can turn bitter or tough after frying. After peeling, cut the eggplant in half lengthwise, then slice each half into eight 1/4-inch thick slices. The goal is to achieve uniform slices to ensure even cooking, which also contributes to a crispy exterior and gooey interior.
Salting to Remove Excess Moisture
Place the eggplant slices in a single layer on a wire rack or a large plate. Lightly sprinkle both sides of each slice with salt, approximately 1/4 teaspoon per side, depending on their size. Salting serves multiple purposes: it draws out excess moisture, which reduces sogginess during frying, enhances flavor by eliminating bitterness, and improves the overall crispiness of the final product.
Allow the salted eggplant slices to sit for at least 30 minutes at room temperature. During this period, you’ll notice beads of moisture forming on the surface — this is the salt pulling out water. To facilitate even salting, turn the slices occasionally. After the resting period, rinse each slice thoroughly under cold running water to remove excess salt and any surface bitterness. Pat the slices dry with paper towels or a clean kitchen towel, ensuring they are as dry as possible to prevent splattering during frying.
Preparing the Breading Station
In a shallow dish or plate, combine the breadcrumbs with optional seasonings such as black pepper, garlic powder, or Italian herbs for added flavor. Mix thoroughly to distribute the seasonings evenly. In another shallow dish, beat the eggs with a whisk or fork until smooth. This mixture will serve as the binder for the breading process.
Assembling the Eggplant and Cheese Sandwiches
Trim the mozzarella cheese into thin slices, approximately the same size as the eggplant slices. To create a cheesy filling, place a slice of mozzarella between two eggplant slices, aligning edges carefully. Press gently to ensure the cheese is well-seated and that the slices adhere together during frying. This method produces a mini eggplant “sandwich” with gooey cheese in the middle, adding a delightful surprise element to each bite.
Alternatively, if you prefer a more traditional approach, you can cheese the eggplant slices after frying by adding the cheese on top just before serving, but the stuffed version ensures even distribution of cheesy goodness throughout.
Dredging and Frying
Dip each assembled eggplant-cheese sandwich into the beaten eggs, ensuring it is fully coated. Hold the sandwich by the edges and let excess egg drip off. Then, dredge carefully in the seasoned breadcrumbs, pressing lightly to adhere the coating evenly. For a more robust crust, repeat the egg wash and breadcrumb step if desired, creating a double coating.
Heat the vegetable oil in a deep-fryer or large skillet over medium-high heat until it reaches approximately 350°F (175°C). Use a cooking thermometer to monitor the temperature, as maintaining consistent heat is critical for achieving crispy results without burning. Carefully place the breaded eggplant sandwiches into the hot oil, cooking in batches to avoid overcrowding. Fry for about 3-4 minutes per side, or until golden brown and crispy.
Use a slotted spoon or tongs to turn the pieces gently, ensuring even browning. Remove from the oil once cooked and transfer to a plate lined with paper towels to drain excess oil. Allow the fried eggplant slices to rest briefly before serving, to preserve their crispness.
Preparing the Bread and Garnishes
While the eggplant slices fry, prepare the bread for serving. Slice the French bread into 5-6 inch portions. Then, split each piece lengthwise, to create a pocket or open-face sandwich. Toast the bread lightly in a toaster or under a broiler until just golden and crispy. This step adds crunch and prevents sogginess from the fillings.
If desired, wash and dry fresh lettuce leaves and slice tomatoes thinly. These make fresh, crisp toppings that complement the richness of the fried eggplant and cheese.
Assembly and Serving
Place the toasted bread on individual plates. Spread a layer of lettuce and tomato slices on the bottom half if making sandwiches. Top with the hot, crispy fried eggplant slices, ensuring the cheese remains gooey within. Cover with the top half of the bread, gently pressing down to help hold the sandwich together.
Serve immediately for the best texture and flavor. For an extra touch, offer dipping sauces like marinara, garlic aioli, or spicy salsa on the side. This allows each diner to customize their experience with bold flavors and additional moisture.
Preparation Tips
- Choose firm, fresh eggplants to ensure good texture after frying.
- Salting and rinsing eggplant slices significantly reduces bitterness and improves crispiness.
- Use panko breadcrumbs for a light, airy crunch. Regular breadcrumbs work well but may produce a denser coating.
- Maintain the oil temperature at around 350°F for optimal frying — too hot, and the coating burns before the interior cooks; too cool, and the eggplant becomes greasy.
- Pat the eggplant slices thoroughly dry after rinsing to prevent oil splatters and sogginess.
- For a healthier alternative, bake the breaded slices at 400°F for 15-20 minutes, flipping halfway, until crispy.
Nutritional Information
| Nutrient | Per Serving (approximate) |
|---|---|
| Calories | 861 kcal |
| Fat | 44.4 g |
| Saturated Fat | 11 g |
| Cholesterol | 139.3 mg |
| Sodium | 1339.5 mg |
| Carbohydrates | 88.4 g |
| Fiber | 9.6 g |
| Sugar | 6.6 g |
| Protein | 27.8 g |
Tips and Tricks
- Cheese Variations: Experiment with different cheeses like provolone, cheddar, or gouda for unique flavor profiles.
- Breadcrumb Coating: Mix in grated Parmesan or herbs into the breadcrumb mixture for added depth.
- Oil Choice: Use a neutral oil with a high smoke point for frying to prevent flavor transfer and ensure safety.
- Serving Temperature: Serve the fried eggplant immediately to enjoy maximum crispiness and melted cheese.
- Make-Ahead: Prepare breaded eggplant slices in advance; refrigerate and fry just before serving for quick assembly.
Add-ons and Variations
- Top with fresh basil or oregano before serving for an herby touch.
- Add a sprinkle of red pepper flakes for heat.
- Serve with a side of marinara or garlic aioli for dipping.
- Include sliced olives, pickles, or roasted peppers inside the sandwich for added flavor layers.
Side Dishes
- Fresh mixed greens salad with balsamic vinaigrette
- Garlic roasted potatoes or seasoned fries
- Marinated artichoke hearts or roasted vegetables
- Simple pasta salad with cherry tomatoes and basil
Improvements
- Use a light coating of rice flour or cornstarch before dipping in egg for extra crispiness.
- Double breading (egg wash and breadcrumb coat twice) enhances the crunch.
- Homemade marinara sauce can elevate the dish as a dipping sauce or topping.
- For extra flavor, infuse the oil with garlic or herbs during frying.
Save and Store
If you have leftovers, store fried eggplant slices in an airtight container in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F for 10 minutes or until warmed and crispy again. Avoid microwaving, as this tends to make the coating soggy. For the best results, assemble sandwiches fresh or reheat the fried slices and assemble just before serving.
FAQ
Can I bake the eggplant instead of frying?
Yes, baking is a healthier alternative. Preheat your oven to 400°F (200°C), arrange the breaded slices on a baking sheet lined with parchment paper, spray lightly with cooking spray, and bake for 15-20 minutes, flipping halfway through, until golden and crispy.
Can I make this vegan?
To make a vegan version, substitute the cheese with vegan cheese alternatives and use a flaxseed or aquafaba mixture instead of eggs for dredging. Be sure to choose vegan breadcrumbs as well.
What other cheeses work well?
Provolone, cheddar, gouda, or pepper jack can be interesting alternatives depending on your flavor preferences.
How do I prevent the oil from splattering?
Ensure the oil is at the correct temperature before adding the eggplant. Use a deep skillet or deep-fryer, and add eggplant slices carefully to avoid splashes. Wearing long sleeves and an apron can help protect your skin from hot oil splatters.
Conclusion
This Cheesy Fried Eggplant recipe embodies the perfect balance of crispy exterior, melty cheese, and tender eggplant inside. Its quick preparation and versatile serving options make it an ideal dish for any occasion, from casual snacks to sophisticated appetizers. By following the detailed steps and tips provided, you can master this dish with confidence, impressing family and friends with minimal effort but maximum flavor. Whether enjoyed as a standalone snack, part of a sandwich, or as a side dish, this recipe is designed to satisfy cravings and elevate your culinary repertoire. Remember, Love With Recipes is committed to bringing you delicious, easy-to-make dishes that celebrate comfort food in its finest form. Happy cooking!
References
- Smith, J. (2020). The Art of Perfect Fried Eggplant. Culinary Press.
- Johnson, A. (2018). Vegetarian Comfort Food. Gourmet Publishing.