Traditional Fried Eggplant

This is my grandmother’s recipe and is the absolute best way to eat eggplant.  It has a beautiful crunchy outside with a soft gooey inside.  Dipping it in ketchup is my favorite way to destroy this delight!


  • 1 Large Eggplant
  • 2 Cups Flour (On a plate or bowl)
  • 2 or 3 Cups of Breadcrumbs (Italian Seasoned – also on a plate or bowl)
  • 5 Eggs (in a bowl whisked with the Milk)
  • A little less than a 1/4 Cup of Milk or Buttermilk
  • Some  Garlic Salt
  • Some Pepper
  • 2 Tsp Paprika
  • A lot of Vegetable Oil or Peanut Oil


  1. You can skin the eggplant if you want, I prefer keeping the skin on
  2. Slice eggplant into 1/4 inch slices
  3. Dredge eggplant slices in flour
  4. Whisk Eggs and Milk/Buttermilk
  5. Dredge flowered eggplant in the egg wash (Make sure they’re evenly coated and have finished dripping off excess wash)
  6. Mix the paprika and about 3 tsp of black pepper in with the breadcrumbs
  7. Then. . . Dredge flowery eggy eggplant again in the breadcrumbs
  8. Set the breaded egg plant on a pan with a rack on it and heat your oil to 350 degrees about medium high heat
  9. Put in as much eggplant as will fit without touching to reduce any sticking or clumping
  10. Cook for about 5-8 minutes until they’re golden brown, and place them on another pan with a rack for drying
  11. When you put them on the drying rack sprinkle each with a little pinch of the garlic salt

That’s the recipe, and I’m stickin to it!  I just eat them with ketchup.  They have a great crunchy outside texture with an almost gooey inside, if you’ve done them right the inside will be a little firm, but very tender and juicy.  We used to just have a pile of fried eggplant and ketchup and that was it.  Enjoy and let me know what you think!


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