Italian Fried Eggplant

Prep Time: 1 Hour

Yields: 4 Servings


Once again, we can see the strong Italian influence on cooking in Louisiana in this classic, simple recipe for fried eggplant. Serve this dish as a vegetarian entrée, as a side dish or with your favorite seafood topping.


1 large (2-pound) eggplant, peeled and sliced into ¼-inch slices

salt and black pepper to taste

2 cups Italian bread crumbs

½ cup freshly grated Parmesan cheese

1 cup milk

2 eggs

2 cups flour

vegetable oil for frying


Sprinkle both sides of eggplant slices with salt and pepper. In a bowl, thoroughly mix bread crumbs and cheese then spread on a plate. In a separate bowl, combine milk and eggs, blending well. Spread flour on a plate. Dredge both sides of eggplant in flour, shaking off excess. Coat slices with egg mixture then dredge both sides of eggplant in bread crumb mixture, shaking off excess. Heat ¼-inch vegetable oil in a heavy-bottomed, 12-inch skillet over medium-high heat to approximately 350°F. Fry 2–3 slices at a time for approximately 2 minutes or until golden brown. Turn and fry 2 minutes on other side. Drain on paper towels and serve immediately with your favorite seafood topping.