28 Delicious Pan Fried Eggplant Recipes for Every Occasion

Eggplant lovers, rejoice! Whether you’re craving a quick weeknight dinner, a seasonal summer favorite, or some cozy comfort food, pan-fried eggplant is your new kitchen hero. With endless possibilities from crispy snacks to hearty mains, these 28 delicious recipes will inspire you to fire up the skillet. Let’s dive in and discover your next go-to dish!

Garlic and Herb Pan Fried Eggplant

This simple pan-fried eggplant transforms humble slices into a savory side dish with minimal effort. The method ensures each piece develops a golden crust while becoming perfectly tender inside, making it an approachable recipe for any home cook.

Ingredients

For preparing the eggplant:
– 1 large eggplant (about 1½ pounds)
– 1 tablespoon kosher salt

For the coating:
– ½ cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme

For frying and finishing:
– ¼ cup olive oil
– 4 cloves garlic, minced
– 2 tablespoons fresh parsley, chopped
– ¼ teaspoon black pepper

Instructions

1. Slice the eggplant into ½-inch thick rounds using a sharp chef’s knife.
2. Arrange eggplant slices in a single layer on a baking sheet and sprinkle both sides evenly with kosher salt.
3. Let the salted eggplant rest for 30 minutes to draw out excess moisture.
4. Pat each eggplant slice completely dry with paper towels, removing all visible moisture and salt crystals.
5. Set up three shallow bowls: place flour in the first bowl, beaten eggs in the second, and combine panko breadcrumbs with dried oregano and thyme in the third.
6. Dredge one eggplant slice in flour, shaking off any excess coating.
7. Dip the floured slice into the beaten eggs, allowing excess to drip back into the bowl.
8. Press the egg-coated slice into the breadcrumb mixture, ensuring both sides are fully covered.
9. Repeat the coating process with all remaining eggplant slices.
10. Heat olive oil in a large skillet over medium heat until it shimmers (about 350°F).
11. Carefully place breaded eggplant slices in the hot oil in a single layer, working in batches if necessary.
12. Fry for 4-5 minutes until the bottom develops a deep golden-brown crust.
13. Flip each slice using tongs and cook for another 4-5 minutes until the second side is equally golden.
14. Transfer cooked eggplant to a paper towel-lined plate to drain excess oil.
15. Reduce skillet heat to low and add minced garlic to the remaining oil.
16. Cook garlic for 1 minute until fragrant but not browned.
17. Sprinkle cooked eggplant with fresh parsley and black pepper.
18. Drizzle the garlic-infused oil over the arranged eggplant slices.

Herb-crusted eggplant emerges with a satisfying crunch that gives way to creamy, tender flesh beneath. The garlic-infused oil adds aromatic depth that complements the earthy herbs beautifully. Serve these golden slices alongside grilled chicken or layer them in sandwiches for a vegetarian main with impressive texture.

Spicy Asian-Style Pan Fried Eggplant

Diving into Asian-inspired cooking doesn’t require complex techniques or hard-to-find ingredients, as this spicy eggplant dish proves perfectly. Following these straightforward steps will yield tender, flavorful eggplant with a satisfying kick that’s sure to become a weeknight favorite. Let’s walk through the process together, one simple action at a time.

Ingredients

For the eggplant preparation:
– 2 medium eggplants (about 1.5 pounds total), cut into 1-inch cubes
– 1/4 cup cornstarch
– 1/4 cup vegetable oil

For the sauce:
– 3 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 2 teaspoons sesame oil
– 1 teaspoon grated fresh ginger
– 2 cloves garlic, minced
– 1-2 teaspoons red pepper flakes (adjust for preferred spice level)

For garnish:
– 2 green onions, thinly sliced
– 1 tablespoon toasted sesame seeds

Instructions

1. Place eggplant cubes in a large bowl and sprinkle with cornstarch.
2. Toss the eggplant until all pieces are lightly coated with cornstarch.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
4. Add half of the coated eggplant to the hot oil in a single layer.
5. Cook for 3-4 minutes without stirring until the bottoms develop a golden-brown crust.
6. Flip each piece and cook for another 3-4 minutes until all sides are browned and crispy.
7. Remove the first batch to a paper towel-lined plate using a slotted spoon.
8. Repeat steps 4-7 with the remaining eggplant.
9. Pour off all but 1 tablespoon of oil from the skillet.
10. Reduce heat to medium and add minced garlic and grated ginger to the skillet.
11. Cook for 30 seconds until fragrant but not browned.
12. Combine soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes in a small bowl.
13. Pour the sauce mixture into the skillet and bring to a simmer.
14. Cook the sauce for 1 minute until slightly thickened.
15. Return all cooked eggplant to the skillet.
16. Gently toss the eggplant in the sauce until evenly coated.
17. Cook for 1 more minute to allow the eggplant to absorb the sauce.
18. Transfer the finished dish to a serving plate.
19. Sprinkle with sliced green onions and toasted sesame seeds.

Perfectly cooked eggplant should be tender inside with a slightly crispy exterior that holds up well to the bold sauce. The spicy-sweet glaze clings beautifully to each piece, creating layers of flavor that develop with every bite. Try serving this over steamed jasmine rice or tossing it with noodles for a complete meal that showcases the eggplant’s meaty texture.

Cheesy Mediterranean Pan Fried Eggplant

Getting perfectly cooked eggplant with a golden crust and melty cheese is easier than you think with this Mediterranean-inspired dish. Gather your ingredients and let’s walk through each step together to create a satisfying vegetarian meal that comes together in one pan. Follow these instructions carefully for the best texture and flavor development.

Ingredients

For preparing the eggplant:
– 1 large eggplant (about 1.5 pounds)
– 1 tablespoon kosher salt
– 2 tablespoons olive oil

For the cheese topping:
– 1 cup shredded mozzarella cheese
– 1/4 cup crumbled feta cheese
– 1/4 cup grated Parmesan cheese
– 1 teaspoon dried oregano

For finishing:
– 2 tablespoons chopped fresh parsley

Instructions

1. Slice the eggplant into 1/2-inch thick rounds using a sharp chef’s knife.
2. Arrange eggplant slices in a single layer on a baking sheet and sprinkle both sides evenly with kosher salt.
3. Let the salted eggplant sit for 30 minutes to draw out excess moisture, which prevents sogginess during cooking.
4. Pat each eggplant slice completely dry with paper towels, removing all visible moisture and salt crystals.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Place eggplant slices in the hot oil in a single layer, working in batches if necessary to avoid crowding.
7. Cook eggplant for 4-5 minutes per side until golden brown and tender when pierced with a fork.
8. Flip eggplant slices using tongs and cook the second side for another 4-5 minutes.
9. Reduce heat to low and sprinkle 1 cup shredded mozzarella cheese evenly over the eggplant slices.
10. Top with 1/4 cup crumbled feta cheese and 1/4 cup grated Parmesan cheese.
11. Sprinkle 1 teaspoon dried oregano evenly over the cheese layer.
12. Cover the skillet with a lid and cook for 3-4 minutes until cheeses are fully melted and bubbly.
13. Remove skillet from heat and let rest covered for 2 minutes to allow cheeses to set slightly.
14. Garnish with 2 tablespoons chopped fresh parsley before serving.

Unbelievably creamy and satisfying, this eggplant dish features a tender interior beneath its golden crust and three-cheese blanket. The salt-drawing technique ensures the eggplant maintains perfect texture without becoming watery or mushy. Serve it over couscous for a complete meal, or slice into wedges as an impressive appetizer that showcases the beautiful layered cheeses.

Crispy Parmesan Crusted Pan Fried Eggplant

A perfectly crispy, golden-brown eggplant dish that transforms simple ingredients into an impressive vegetarian main or side. Achieving that satisfying crunch comes down to proper preparation and a methodical cooking process anyone can master. Let’s walk through each step to create this restaurant-quality dish in your own kitchen.

Ingredients

For the eggplant preparation:
– 1 large eggplant (about 1½ pounds)
– 1 tablespoon kosher salt
– 2 large eggs
– ½ cup all-purpose flour

For the parmesan crust:
– 1 cup panko breadcrumbs
– ¾ cup grated parmesan cheese
– 1 teaspoon garlic powder
– ½ teaspoon black pepper

For cooking:
– ¼ cup olive oil
– ¼ cup vegetable oil

Instructions

1. Slice the eggplant into ½-inch thick rounds using a sharp knife.
2. Arrange eggplant slices in a single layer on a baking sheet and sprinkle both sides evenly with kosher salt.
3. Let the salted eggplant sit for 30 minutes to draw out excess moisture.
4. Pat each eggplant slice completely dry with paper towels, removing all visible moisture and salt crystals.
5. Crack 2 large eggs into a shallow bowl and whisk until fully combined and smooth.
6. Place ½ cup all-purpose flour in a separate shallow bowl.
7. Combine 1 cup panko breadcrumbs, ¾ cup grated parmesan cheese, 1 teaspoon garlic powder, and ½ teaspoon black pepper in a third shallow bowl, mixing thoroughly.
8. Dredge one eggplant slice in the flour, coating both sides completely and shaking off any excess.
9. Dip the floured eggplant slice into the beaten eggs, ensuring full coverage.
10. Press the egg-coated eggplant slice firmly into the panko-parmesan mixture, coating both sides evenly and pressing to adhere the crust.
11. Repeat steps 8-10 with all remaining eggplant slices.
12. Heat ¼ cup olive oil and ¼ cup vegetable oil in a large skillet over medium heat until the oil reaches 350°F or shimmers when tested with a breadcrumb.
13. Carefully place 3-4 coated eggplant slices in the hot oil without crowding the pan.
14. Fry for 3-4 minutes until the bottom crust turns deep golden brown and crispy.
15. Flip each slice using tongs and fry for another 3-4 minutes until the second side matches the first in color and crispness.
16. Transfer cooked eggplant slices to a wire rack set over a baking sheet to drain excess oil.
17. Repeat steps 13-16 with remaining eggplant slices, adding more oil if necessary.

Now you’ll experience the satisfying contrast of the crispy, cheesy exterior giving way to tender, creamy eggplant inside. Nestle these golden rounds over marinara-dressed pasta for a vegetarian main, or layer them with fresh mozzarella and basil for an elevated eggplant parmesan that will have everyone asking for seconds.

Sweet and Sour Pan Fried Eggplant

Often overlooked but incredibly versatile, eggplant transforms into a stunning centerpiece when pan-fried with sweet and sour flavors. Our methodical approach ensures even beginners achieve perfectly tender eggplant with a caramelized glaze. Let’s walk through each precise step together for foolproof results.

Ingredients

For the Eggplant

– 1 large eggplant (about 1½ lbs), cut into ½-inch thick rounds
– ¼ cup cornstarch
– 3 tbsp vegetable oil

For the Sauce

– ¼ cup rice vinegar
– 3 tbsp soy sauce
– 2 tbsp brown sugar
– 1 tbsp minced garlic
– 1 tsp grated fresh ginger
– ½ tsp red pepper flakes

Instructions

1. Place eggplant rounds in a single layer on a baking sheet and sprinkle both sides evenly with cornstarch.
2. Heat vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Arrange eggplant rounds in a single layer in the hot skillet, working in batches if necessary to avoid crowding.
4. Cook eggplant for 4-5 minutes until the bottom develops a golden-brown crust.
5. Flip each round carefully using tongs and cook for another 4-5 minutes until the second side is golden brown and the flesh is tender when pierced with a fork.
6. Transfer cooked eggplant to a plate and repeat with remaining batches, adding more oil if needed.
7. Reduce skillet heat to medium and pour rice vinegar into the pan, scraping up any browned bits with a wooden spoon.
8. Add soy sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes to the skillet.
9. Simmer the sauce for 2-3 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
10. Return all cooked eggplant to the skillet and toss gently to coat each piece evenly with the sauce.
11. Cook for 1 minute more, turning the eggplant once, until the sauce glazes the surfaces.

But the magic truly happens when you taste that contrast between the silky-soft interior and the slightly crisp edges. The sweet-tangy sauce clings to every crevice, making this equally wonderful served over jasmine rice or tucked into warm pita bread with fresh herbs.

Savory Italian Pan Fried Eggplant with Tomatoes

Many home cooks find eggplant intimidating, but this simple pan-fried version transforms it into a tender, savory delight. Mastering this Italian classic requires just a few fresh ingredients and straightforward techniques that build layers of flavor. Let’s walk through each step together to create a dish that’s both impressive and approachable for any skill level.

Ingredients

• For preparing the eggplant:
  • 1 large eggplant (about 1.5 lbs)
  • 1 tbsp kosher salt
  • 2 cups cold water
• For the crust:
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup Italian-seasoned breadcrumbs
  • 1/2 cup grated Parmesan cheese
• For frying and sauce:
  • 1/2 cup olive oil
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1/4 cup fresh basil leaves, chopped

Instructions

1. Slice the eggplant into 1/2-inch thick rounds.
2. Sprinkle both sides of eggplant slices with kosher salt.
3. Arrange salted eggplant in a single layer on a baking sheet.
4. Let eggplant sit for 30 minutes to draw out moisture.
5. Rinse eggplant slices thoroughly under cold running water.
6. Pat eggplant completely dry with paper towels.
7. Place all-purpose flour in a shallow dish.
8. Beat 2 large eggs in a separate shallow dish.
9. Combine Italian-seasoned breadcrumbs and grated Parmesan cheese in a third dish.
10. Dredge one eggplant slice in flour, coating both sides.
11. Dip the floured slice into the beaten eggs.
12. Coat the egg-dipped slice in the breadcrumb mixture, pressing gently to adhere.
13. Repeat steps 10-12 with remaining eggplant slices.
14. Heat 1/4 cup olive oil in a large skillet over medium heat until shimmering (about 350°F).
15. Place breaded eggplant slices in the hot oil without crowding.
16. Fry for 3-4 minutes until golden brown on the bottom.
17. Flip each slice using tongs.
18. Fry for another 3-4 minutes until golden brown on the second side.
19. Transfer fried eggplant to a paper towel-lined plate to drain.
20. Repeat frying process with remaining eggplant, adding more olive oil as needed.
21. Heat remaining 2 tbsp olive oil in a clean skillet over medium heat.
22. Add minced garlic and cook for 1 minute until fragrant.
23. Pour in diced tomatoes with their juices.
24. Simmer tomato sauce for 8-10 minutes until slightly thickened.
25. Stir in chopped fresh basil.
26. Arrange fried eggplant slices on a serving platter.
27. Spoon warm tomato sauce over the eggplant.

Here’s what makes this dish special: the eggplant develops a crisp exterior that gives way to creamy, melt-in-your-mouth flesh beneath the tangy tomato sauce. For a creative twist, layer these slices with fresh mozzarella and bake briefly until bubbly, or serve them open-faced on crusty bread as a substantial sandwich filling that holds its texture beautifully.

Pan Fried Eggplant with Balsamic Glaze

Knowing how to transform humble eggplant into a restaurant-worthy dish is simpler than you might think. Keep reading as I walk you through creating perfectly pan-fried eggplant with a glossy balsamic glaze that will impress even the pickiest eaters. This method ensures crispy edges and tender interiors every single time.

Ingredients

For the eggplant:
– 1 large eggplant (about 1½ pounds)
– ½ cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– ½ cup grated Parmesan cheese
– 1 teaspoon kosher salt
– ½ teaspoon black pepper
– ½ cup olive oil

For the glaze:
– ½ cup balsamic vinegar
– 2 tablespoons honey
– 1 garlic clove, minced
– ¼ teaspoon red pepper flakes

Instructions

1. Slice the eggplant into ½-inch thick rounds using a sharp chef’s knife.
2. Sprinkle both sides of eggplant slices with kosher salt and let sit for 15 minutes to draw out excess moisture.
3. Pat eggplant slices completely dry with paper towels.
4. Place flour in a shallow bowl.
5. Whisk eggs in a second shallow bowl until fully combined.
6. Combine panko breadcrumbs, Parmesan cheese, and black pepper in a third shallow bowl.
7. Dredge one eggplant slice in flour, shaking off excess.
8. Dip the floured slice into the egg mixture, coating both sides.
9. Press the egg-coated slice into the breadcrumb mixture, ensuring full coverage.
10. Repeat steps 7-9 with remaining eggplant slices.
11. Heat olive oil in a large skillet over medium heat until it shimmers (about 350°F).
12. Carefully place 3-4 breaded eggplant slices in the hot oil without crowding.
13. Fry for 3-4 minutes until golden brown on the bottom.
14. Flip each slice using tongs.
15. Fry for another 3-4 minutes until golden brown on the second side.
16. Transfer cooked slices to a paper towel-lined plate to drain excess oil.
17. Repeat steps 12-16 with remaining eggplant slices.
18. Combine balsamic vinegar, honey, minced garlic, and red pepper flakes in a small saucepan.
19. Bring the mixture to a boil over medium-high heat.
20. Reduce heat to medium-low and simmer for 8-10 minutes until the glaze thickens enough to coat the back of a spoon.
21. Drizzle the warm balsamic glaze over the fried eggplant slices.

Velvety soft interiors contrast beautifully with the crispy, golden crust, while the sweet-tangy balsamic glaze adds sophisticated depth. Try serving these eggplant slices over creamy polenta or as an elegant appetizer topped with fresh basil and crumbled goat cheese for a stunning presentation that belies its simple preparation.

Flavorful Pan Fried Eggplant with Soy Sauce

Sometimes the simplest vegetables transform into something extraordinary with just a few pantry staples. Salting the eggplant first is our secret weapon here, drawing out excess moisture so it fries up beautifully crisp instead of soggy. This method creates tender, savory slices that soak up the rich soy glaze perfectly.

Ingredients

For preparing the eggplant:
– 1 large eggplant (about 1.5 lbs)
– 1 tablespoon kosher salt
– 2 tablespoons cornstarch

For frying:
– 3 tablespoons vegetable oil

For the sauce:
– 3 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 2 teaspoons brown sugar
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 2 tablespoons water
– 1 teaspoon sesame oil

Instructions

1. Slice the eggplant into 1/2-inch thick rounds using a sharp chef’s knife.
2. Sprinkle both sides of each eggplant slice evenly with kosher salt.
3. Arrange the salted eggplant slices in a single layer on a wire rack set over a baking sheet.
4. Let the eggplant rest for 30 minutes to draw out bitter juices.
5. Pat each eggplant slice completely dry with paper towels, removing all visible moisture and salt crystals.
6. Dust both sides of each dried eggplant slice lightly with cornstarch, shaking off any excess.
7. Heat vegetable oil in a large non-stick skillet over medium-high heat until it shimmers, about 350°F.
8. Carefully place eggplant slices in the hot oil in a single layer, working in batches if necessary.
9. Fry for 3-4 minutes until the bottom edges turn golden brown and crisp.
10. Flip each slice using tongs and cook for another 3-4 minutes until both sides are evenly browned.
11. Transfer the fried eggplant to a paper towel-lined plate to drain excess oil.
12. Reduce the skillet heat to medium and pour off any remaining oil, leaving just a thin film.
13. Add minced garlic and grated ginger to the warm skillet, stirring for 30 seconds until fragrant.
14. Pour in soy sauce, rice vinegar, brown sugar, and water, stirring to combine.
15. Simmer the sauce for 2 minutes until it slightly thickens and the sugar dissolves completely.
16. Return all fried eggplant slices to the skillet, gently tossing to coat evenly with the sauce.
17. Drizzle sesame oil over the sauced eggplant and give one final gentle toss.
18. Remove the skillet from heat and transfer the finished dish to a serving platter.

Remarkably tender inside with a slightly crisp edge, these eggplant slices boast a deep umami flavor that makes them satisfying enough to stand alone. Rich with savory soy and subtle sweetness, they pair wonderfully over steamed jasmine rice or tucked into warm pita bread with fresh herbs. The glossy glaze clings beautifully to each slice, creating an impressive vegetarian centerpiece that belies its simple preparation.

Tangy Lemon and Basil Pan Fried Eggplant

This simple yet sophisticated dish transforms humble eggplant into a vibrant main course that’s perfect for busy weeknights. Today we’ll walk through each stage methodically, ensuring even first-time cooks achieve perfectly tender eggplant with a bright, herbaceous finish.

Ingredients

For preparing the eggplant:
– 1 large eggplant (about 1½ pounds)
– 1 teaspoon kosher salt
– 2 tablespoons olive oil

For the lemon-basil sauce:
– 3 tablespoons fresh lemon juice
– 2 tablespoons chopped fresh basil
– 1 garlic clove, minced
– ¼ teaspoon black pepper

Instructions

1. Cut the eggplant into ½-inch thick rounds using a sharp chef’s knife.
2. Sprinkle both sides of the eggplant slices evenly with 1 teaspoon kosher salt.
3. Arrange the salted eggplant in a single layer on a wire rack set over a baking sheet.
4. Let the eggplant rest for 30 minutes to draw out excess moisture.
5. Pat the eggplant slices completely dry with paper towels.
6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
7. Arrange eggplant slices in a single layer in the hot skillet.
8. Cook the eggplant for 4-5 minutes until the bottom develops deep golden-brown spots.
9. Flip each slice using tongs to cook the second side.
10. Continue cooking for another 4-5 minutes until tender when pierced with a fork.
11. Transfer the cooked eggplant to a serving platter using a spatula.
12. Combine 3 tablespoons fresh lemon juice, 2 tablespoons chopped basil, 1 minced garlic clove, and ¼ teaspoon black pepper in a small bowl.
13. Drizzle the lemon-basil sauce evenly over the warm eggplant.
14. Serve immediately while the eggplant is still warm.

Drizzling the bright sauce over the warm eggplant allows the flavors to meld beautifully. The finished dish offers creamy, tender interiors with lightly caramelized edges that contrast wonderfully with the tangy lemon and fresh basil notes. For a complete meal, layer these eggplant slices over creamy polenta or stuff them into crusty bread with fresh mozzarella.

Pan Fried Eggplant with Garlic Yogurt Sauce

Brimming with Mediterranean flavors, this pan-fried eggplant with garlic yogurt sauce transforms simple ingredients into an elegant vegetarian dish. By following these methodical steps, you’ll achieve perfectly tender eggplant slices with a golden crust and a tangy, creamy sauce that complements them beautifully.

Ingredients

For the Eggplant:
– 1 large eggplant (about 1½ pounds)
– ½ cup all-purpose flour
– 2 large eggs
– 1 cup panko breadcrumbs
– ½ cup olive oil
– 1 teaspoon salt
For the Garlic Yogurt Sauce:
– 1 cup plain Greek yogurt
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 tablespoon chopped fresh dill
– ¼ teaspoon salt

Instructions

1. Slice the eggplant into ½-inch thick rounds using a sharp knife.
2. Sprinkle both sides of eggplant slices evenly with 1 teaspoon salt and let rest for 20 minutes to draw out excess moisture.
3. Pat eggplant slices completely dry with paper towels to ensure proper browning.
4. Place ½ cup flour in a shallow bowl for the dredging station.
5. Beat 2 eggs in a separate shallow bowl until uniform in color.
6. Place 1 cup panko breadcrumbs in a third shallow bowl.
7. Dredge each eggplant slice first in flour, shaking off excess, then dip in beaten eggs, letting excess drip off.
8. Press each slice firmly into panko breadcrumbs, coating both sides completely.
9. Heat ½ cup olive oil in a large skillet over medium heat until it shimmers (about 350°F).
10. Carefully place breaded eggplant slices in the hot oil without crowding the pan.
11. Fry eggplant for 3-4 minutes per side until golden brown and crispy.
12. Transfer cooked eggplant to a wire rack set over a baking sheet to drain excess oil.
13. Combine 1 cup Greek yogurt, 2 minced garlic cloves, 2 tablespoons lemon juice, 1 tablespoon dill, and ¼ teaspoon salt in a small bowl.
14. Whisk the yogurt mixture vigorously until smooth and well combined.
15. Arrange fried eggplant slices on a serving platter and drizzle generously with garlic yogurt sauce.

Crispy on the outside yet meltingly tender inside, these eggplant slices provide the perfect textural contrast to the cool, tangy yogurt sauce. The garlic-forward sauce cuts through the richness of the fried eggplant beautifully, while the fresh dill adds a bright herbal note. For a complete meal, serve these eggplant slices over a bed of quinoa or alongside a simple tomato salad for contrasting colors and flavors.

Pan Fried Eggplant with Spicy Szechuan Sauce

Many home cooks shy away from eggplant, but this pan-fried version with spicy Szechuan sauce transforms it into an incredibly approachable and flavorful dish that comes together in under 30 minutes. Mastering the technique of properly preparing the eggplant ensures you’ll achieve that perfect tender interior with a beautifully crisp exterior every single time.

Ingredients

For the eggplant:
– 1 large eggplant (about 1½ pounds)
– 1 teaspoon kosher salt
– ½ cup cornstarch
– ¼ cup vegetable oil

For the Szechuan sauce:
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon brown sugar
– 2 teaspoons Szechuan peppercorns
– 1 teaspoon red pepper flakes
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 2 tablespoons water
– 1 teaspoon cornstarch

For garnish:
– 2 green onions, thinly sliced
– 1 teaspoon sesame seeds

Instructions

1. Cut the eggplant into ½-inch thick rounds, then cut each round into ½-inch wide strips.
2. Place the eggplant strips in a colander and sprinkle evenly with 1 teaspoon kosher salt.
3. Let the salted eggplant sit for 15 minutes to draw out excess moisture.
4. Pat the eggplant strips completely dry with paper towels.
5. Place ½ cup cornstarch in a shallow bowl.
6. Dredge each eggplant strip in cornstarch, shaking off any excess.
7. Heat ¼ cup vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
8. Carefully place the coated eggplant strips in the hot oil in a single layer.
9. Fry the eggplant for 3-4 minutes per side until golden brown and crisp.
10. Transfer the fried eggplant to a paper towel-lined plate to drain.
11. Crush 2 teaspoons Szechuan peppercorns using a mortar and pestle or the bottom of a heavy pan.
12. Combine 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, crushed Szechuan peppercorns, 1 teaspoon red pepper flakes, 2 minced garlic cloves, and 1 teaspoon grated ginger in a small bowl.
13. Whisk 1 teaspoon cornstarch with 2 tablespoons water in a separate small bowl until smooth.
14. Pour the sauce mixture into the same skillet used for frying (no need to clean it).
15. Bring the sauce to a simmer over medium heat, stirring constantly.
16. Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens.
17. Add the fried eggplant back to the skillet and toss gently to coat with the sauce.
18. Sprinkle with 2 sliced green onions and 1 teaspoon sesame seeds before serving.

Just out of the pan, the eggplant maintains a satisfying crispness that gives way to a creamy interior, while the Szechuan sauce delivers that signature numbing-tingling sensation balanced by sweet and salty notes. Try serving it over steamed jasmine rice to soak up every drop of the spicy sauce, or pair it with simple steamed vegetables for a complete meal that highlights the eggplant’s transformed texture.

Herb Butter Pan Fried Eggplant

Diving into pan-fried eggplant might seem intimidating, but with a few simple steps, you’ll achieve tender, golden slices every time. This recipe uses an herb butter blend to elevate the eggplant’s mild flavor, making it a versatile side or main dish. Let’s walk through the process together, ensuring each slice is perfectly cooked and full of savory goodness.

Ingredients

• For the eggplant prep: 1 medium eggplant (about 1 lb), 1 tsp kosher salt, 2 tbsp olive oil
• For the herb butter: 3 tbsp unsalted butter, 1 tbsp chopped fresh parsley, 1 tsp chopped fresh thyme, 1 minced garlic clove, ¼ tsp black pepper

Instructions

1. Slice the eggplant into ½-inch thick rounds using a sharp knife.
2. Sprinkle both sides of the eggplant slices evenly with 1 tsp kosher salt.
3. Let the salted eggplant sit for 20 minutes to draw out excess moisture, which prevents sogginess.
4. Pat the eggplant slices dry thoroughly with paper towels to remove the released liquid and salt.
5. Heat 2 tbsp olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Arrange the eggplant slices in a single layer in the skillet, working in batches if needed to avoid crowding.
7. Cook the eggplant for 4–5 minutes per side until golden brown and tender when pierced with a fork.
8. Transfer the cooked eggplant to a plate and repeat with any remaining slices, adding more oil if necessary.
9. Reduce the skillet heat to low and melt 3 tbsp unsalted butter in the same pan.
10. Add 1 minced garlic clove and cook for 30 seconds until fragrant but not browned.
11. Stir in 1 tbsp chopped fresh parsley, 1 tsp chopped fresh thyme, and ¼ tsp black pepper.
12. Return all the eggplant slices to the skillet and toss gently to coat evenly with the herb butter.
13. Cook for 1 more minute to warm through, then remove from heat.

The eggplant emerges with a creamy interior and a lightly crisp edge, infused with the rich, aromatic herb butter. Serve it over creamy polenta for a comforting meal, or layer it in sandwiches to add a savory depth. Its versatility makes it a standout for weeknight dinners or casual gatherings.

Pan Fried Eggplant with Mint and Feta

You’ll be amazed how this simple preparation transforms humble eggplant into a restaurant-worthy dish with minimal effort. Pan frying creates a creamy interior and beautifully browned exterior that pairs perfectly with bright mint and salty feta. This method ensures even cooking without excess oil, making it both delicious and approachable for weeknight dinners.

Ingredients

For the eggplant:
– 1 large eggplant (about 1½ pounds), cut into ½-inch thick rounds
– 3 tablespoons olive oil, divided
– 1 teaspoon kosher salt
– ½ teaspoon black pepper

For finishing:
– ¼ cup fresh mint leaves, chopped
– ½ cup crumbled feta cheese
– 1 tablespoon lemon juice

Instructions

1. Arrange eggplant rounds in a single layer on a baking sheet and sprinkle both sides evenly with 1 teaspoon kosher salt.
2. Let the salted eggplant sit for 30 minutes to draw out excess moisture, which prevents oil absorption during frying.
3. Pat each eggplant round completely dry with paper towels, removing all visible moisture and salt crystals.
4. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering but not smoking (approximately 350°F).
5. Place 4-5 eggplant rounds in the skillet without crowding, ensuring they lay flat without overlapping.
6. Cook for 4-5 minutes until the bottoms develop deep golden-brown coloration and release easily from the pan.
7. Flip each round using tongs and cook for another 4-5 minutes until the second side matches the first in color and texture.
8. Transfer cooked eggplant to a paper towel-lined plate and repeat the process with remaining eggplant, adding the final tablespoon of oil as needed.
9. Arrange all cooked eggplant on a serving platter and sprinkle evenly with ½ teaspoon black pepper.
10. Scatter crumbled feta cheese evenly over the warm eggplant rounds.
11. Sprinkle chopped mint leaves across the entire dish, distributing them evenly.
12. Drizzle 1 tablespoon lemon juice directly over the finished dish just before serving.

Outstanding texture contrasts make this dish memorable—the eggplant becomes meltingly tender inside while maintaining a slight crispness at the edges. The salty feta and bright mint create a flavor balance that feels both fresh and satisfying. Try serving it alongside grilled chicken or spooned over couscous for a complete meal that highlights these Mediterranean flavors beautifully.

Conclusion

Magnificent! This collection proves eggplant’s incredible versatility—from quick weeknight dinners to impressive entertaining dishes. We hope these 28 recipes inspire your next kitchen adventure. Try your favorites and let us know which ones you love in the comments below! Don’t forget to share this roundup on Pinterest so other home cooks can discover these delicious pan-fried eggplant creations too.