Fried Eggplant

This image courtesy of Joseph DeLeo

When you fry it—fry it properly, that is—eggplant becomes really crispy on the outside and very creamy on the inside. It’s an addictive snack—almost a variation of French fries—and goes really well with salmorejo. Like other Spanish fried foods, this is especially good because it uses great Spanish olive oil.

4 servings

Cooking Methodpan-frying


Total Timeunder 1 hour

OccasionCasual Dinner Party

Recipe Courseside dish, snack

Dietary Considerationvegetarian

Five Ingredients or LessYes

Mealdinner, snack


Taste and Texturecrisp, salty, savory

Type of Dishvegetable


  • 6 to 8 cups extra virgin olive oil, for deep-frying
  • 2 large eggs
  • 1 cup dried bread crumbs
  • 1 large eggplant, cut into 3-inch-long, ½-inch-thick sticks (with the skin)
  • Coarse sea salt


  1. Heat the olive oil to 365°F in a large deep skillet. Beat the eggs in a wide shallow bowl. Put the bread crumbs in another shallow bowl. Working in batches, dip the eggplant in the eggs and then in the bread crumbs, turning to coat, and add to the hot oil, without crowding. Fry until golden brown, about 5 minutes. Drain on paper towels, sprinkle with salt, and serve.


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