Fried eggplant can be tricky to get right, and tips and tricks abound that promise both luscious, creamy flesh and crispy skin (salting, pressing, soaking in milk—just to name a few!). Here you achieve that balanced result without any unnecessary fussing. Just cut the raw vegetable into ½-inch-thick slices and introduce them to a standard breading process, finished off with a coating of panko breadcrumbs. In a pot of hot oil, the breaded eggplant fries quickly, turning brown and crunchy on the outside and becoming completely tender within.
You’ll transfer the fried eggplant slices to a wire rack—not paper towels—to prevent steam from building up and making them go limp. While serving this can’t-stop-eating-it appetizer or snack with a sidecar of marinara would certainly be a good play here, we’re partial to a cool and tangy whipped feta dipping sauce and fried basil—a superfast garnish that makes the whole thing feel extra special.
What you’ll need
Dutch Oven
$90 At Amazon
Deep-Fry Thermometer
$18 At Amazon
Spider
$12 $11 At Amazon
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Food Processor
$70 $55 At Amazon
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Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Cut 1 large globe eggplant (about 1 lb.) lengthwise into ½"-thick slabs. Cut each slab crosswise into 3–4" pieces, then cut each piece lengthwise into ½"-thick strips to make fries.
Step 2
Place 1 cup (125 g) all-purpose flour in a shallow bowl. Place 3 large eggs in another shallow bowl and beat lightly to blend. Place 3 cups panko in a third shallow bowl. Using a measuring cup, crush panko into slightly finer pieces (you don’t need an even consistency, just some finer and coarser bits). Season each component with kosher salt.
Step 3
Working with a few at a time, dredge eggplant fries in flour, shaking off excess. Dip in egg, letting excess drip back into bowl, then coat in panko, pressing gently to adhere. Transfer to a baking sheet.
Step 4
Pour vegetable oil into a large Dutch oven or other heavy pot fitted with thermometer to come 2" up sides. Heat over medium-high until thermometer registers 350°. Working in batches and bringing oil back up to 350° between batches, fry eggplant, turning occasionally, until golden brown and crisp on all sides, about 3 minutes. Transfer to a wire rack set inside another rimmed baking sheet; season immediately with salt.
Step 5
Add 5 basil leaves to oil (be careful, oil may spatter). Using a long-handled wooden spoon, push basil down into oil to submerge (this will help stop spattering). Fry until leaves are dark green and crisp, about 1 minute. Transfer to rack with eggplant; season with salt. Repeat with remaining 5 basil leaves and more salt.
Step 6
Process 7 oz. feta, room temperature, in a food processor until as smooth as possible (it will still be quite crumbly). Add ⅓ cup heavy cream, 2 tsp. honey, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and lots of freshly ground black pepper. Process until smooth. Transfer to a small bowl.
Step 7
Transfer eggplant fries to plates and top with fried basil. Serve with whipped feta alongside for dipping.
