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Crispy fried eggplant slices are a beloved Mediterranean Greek snack, served golden and tender with a savory coating. This traditional appetizer is perfect for sharing and pairs wonderfully with tzatziki sauce or lemon wedges for a refreshing bite.
Prep
25 min
Cook
15 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
280 kcal
For 4 serving(s)
Per serving
Wash the eggplants and slice them lengthwise into quarter-inch thick slices
Sprinkle salt generously on both sides of the eggplant slices and let them sit for 15 minutes to release moisture
Pat the eggplant slices dry with paper towels to remove excess moisture and salt
Set up three shallow bowls with flour, beaten eggs, and breadcrumbs mixed with oregano and black pepper
Coat each eggplant slice in flour, then dip in egg, and finally coat with the breadcrumb mixture
Heat olive oil in a large skillet over medium-high heat until shimmering
Fry the coated eggplant slices in batches for 3-4 minutes per side until golden brown and crispy
Transfer fried eggplant to a paper towel-lined plate to drain excess oil and serve hot with tzatziki and lemon
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