This Pan-Fried Eggplant is marinated in milk, making it juicy and succulent. The milk also helps remove any bitter flavor that the eggplant may have. The light dusting of flour gives the eggplant a nice thin crust for a contrasting texture. This is a great side dish to any meal and pairs well with my Mini Pesto Focaccia.
This is a fairly quick recipe to prepare, but you’ll have to work in batches. If you are great at multi-tasking, you can have several pans of eggplant sizzling away at the same time. I somehow managed to have several batches of eggplant going at once, while preparing panko-crusted chicken tenders without burning down the kitchen. The kitchen was a bit messy when I was done, but that’s nothing new for me.
If a recipe includes flour, I’m guaranteed to make a mess.
I usually taste the first eggplant to make sure that I’m spot-on with the cooking time. The eggplant should be soft and almost pancake-like (according to Elliott). If it still tastes raw, you know that you’ll need to lengthen the cooking time. This was actually the case the first time I made pan-fried eggplant. However, it’s an easy adjustment.
Serve the eggplant immediately. They tend to cool quickly, so the eggplant should be the last thing you prepare before serving.
- 1 large eggplant, peeled
- 3 cups milk
- ¼ cup olive oil or vegetable oil
- ¾ cup flour
- honey (for drizzling)
- salt, to taste
- Slice the eggplant into slices ⅛th of an inch thick. Place the slices into a container and add the milk. Allow the eggplant to marinate for at least 8 hours.
- Preheat a cast iron skillet or heavy-bottomed pan over medium-high heat. Add 2 tablespoons of oil.
- Dredge a few slices of eggplant in the flour. Once the pan is hot, add the slices. Fry for 2 to 3 minutes per side, until golden brown. Place the cooked eggplant on paper towels to drain and sprinkle with salt. Repeat with remaining eggplant, adding more oil when nessessary.
- Serve immediately with a drizzle of honey.