Here’s a classic and absolutely delicious recipe for Italian Fried Eggplant with Sauce — crispy on the outside, tender inside, and smothered in rich tomato sauce. This can be served as an appetizer, side dish, or layered into Eggplant Parmesan if you want to take it further.
🍆 Italian Fried Eggplant with Tomato Sauce
🕒 Total Time: ~45 minutes
Serves: 4–6
🧾 Ingredients:
For the Eggplant:
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2 medium Italian or globe eggplants, sliced into ¼-inch rounds
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Salt
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1 cup all-purpose flour
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3 large eggs, beaten
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1½–2 cups Italian-style breadcrumbs (or plain + herbs)
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½ cup grated Parmesan cheese
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Oil for frying (vegetable or light olive oil)
For the Tomato Sauce:
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2 tablespoons olive oil
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3 cloves garlic, minced
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1 can (28 oz) crushed tomatoes (San Marzano preferred)
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Salt and pepper, to taste
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1 teaspoon sugar (optional, to balance acidity)
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1 teaspoon dried oregano or Italian seasoning
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4–5 fresh basil leaves, torn (or ½ tsp dried basil)
🔪 Instructions:
🔹 1. Prep the Eggplant (optional but recommended for best texture)
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Layer eggplant slices on a paper towel-lined tray.
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Lightly sprinkle with salt on both sides and let sit for 30 minutes to draw out moisture and bitterness.
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Pat dry with more paper towels.
🔹 2. Make the Tomato Sauce
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In a saucepan, heat olive oil over medium heat.
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Add garlic and sauté until fragrant (don’t brown it).
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Stir in crushed tomatoes, oregano, salt, pepper, and sugar.
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Simmer uncovered for 15–20 minutes, stirring occasionally.
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Add fresh basil at the end. Keep warm.
🔹 3. Bread the Eggplant
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Set up three shallow bowls:
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Flour
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Beaten eggs
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Breadcrumbs mixed with Parmesan cheese
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Dredge each slice:
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Flour → Egg → Breadcrumbs
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Press lightly to make sure crumbs stick well.
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🔹 4. Fry the Eggplant
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In a large skillet, heat about ½ inch of oil over medium heat.
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Once hot (350°F/175°C), fry eggplant slices in batches for about 2–3 minutes per side until golden and crisp.
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Drain on paper towels or a wire rack. Lightly sprinkle with salt while hot.
🔹 5. Serve
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Spoon warm tomato sauce over fried eggplant.
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Garnish with extra Parmesan, fresh basil, and maybe a drizzle of olive oil.
🍽️ Serving Ideas:
As an appetizer with crusty bread
Layered in a baked Eggplant Parmigiana
Served over spaghetti
Stuffed into a sandwich roll for an Eggplant Parm sandwich
🧊 Storage:
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Best fresh, but leftovers can be refrigerated up to 3 days.
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To reheat and keep crispy, use an oven or air fryer — avoid microwaving.
🔄 Variations:
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Use panko for extra crunch
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Add a little mozzarella on top and broil for melty goodness
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Make it gluten-free using GF flour and breadcrumbs