These are so simple but so delicious! They form the basis of Eggplant Parmigiana but I love them as they are - washed down with an ice cold beer. Even friends who aren't big eggplant fans just love the taste.


  • 2 medium Eggplants - cut into 1cm rounds

  • 2 Eggs - beaten

  • Dash milk

  • 1 cup Plain Flour

  • Breadcrumbs

  • Salt and Pepper

  • Vegetable oil for frying


  • 1.

    Put eggs and milk in a bowl with some salt ad pepper.

  • 2.

    Put flour on a plate or on a length of greaseproof paper (for easy disposal later)

  • 3.

    Put Breadcrumbs on a plate or on greaseproof paper.

  • 4.

    Dip each eggplant round in flour, then egg, then breadcrumbs.

  • 5.

    Heat about 1cm of oil in a frypan over high heat.

  • 6.

    Fry eggplant til browned (about 2 mins each side) - don't overcrowd the pan

  • 7.

    Serve hot while they're nice and crispy


There are differing opinions on whether you should pre salt eggplant to remove the bitterness. My mum still does it and I still do - even though eegplants aren't as bitter as they used to be. I tend to find that salting them first then rinsing softens them a bit and it helps if they're getting cooked quickly like these are.
To make Eggplant Parmigiana, just put a layer of eggplant in a baking dish with some tomato sugo on the bottom (Hungry Girl has a simple, good recipe for that). Place some grated mozzarella on top and add more tomato sugo - keep layering adding some herbs such as Oregano/ fresh Basil as you layer and finish with cheese on top. Bake in a 180c oven for about 30 mins

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Posted by LisaReport
actually i just found another recipe which confirms my comments, and describes the method in more detail :
Posted by LisaReport
my first attempt on this wasn't a huge success, i did the salting of the eggplant, waited over an hour, washed it and wiped it thoroughly with paper towel; crumbed it,then fried it nicely. BUT it turned out undercooked (too firm & still raw) on the inside. also much too salty, so i obviously added too much salt to the egg (i also forgot to add pepper). so basically, i would say this needs to be cooked at medium high heat, not high, otherwise it won't cook through and go easy on salting your egg. i think a good salting of the eggplant is a good idea, to help break it down and "cook" it - but be sure to wash it off and dry it with paper towel.