📝 About This Recipe
Transport your kitchen to the sun-drenched coast of Southern Italy with these perfectly golden, crispy slices of eggplant. Known as Melanzane Fritte, this dish celebrates the humble eggplant by transforming it into a buttery, savory delicacy with a satisfying crunch. Whether served as a rustic side dish or the foundation for a classic Parmigiana, these slices are an essential masterclass in Italian vegetable cookery.
🥗 Ingredients
Main Ingredients
- 2 large Globe Eggplants (firm and shiny, approximately 1.5 lbs total)
- 2 tablespoons Kosher Salt (for purging moisture)
- 3 cups Neutral Frying Oil (such as sunflower, grapeseed, or light olive oil)
The Dredge and Coating
- 1 cup All-Purpose Flour (sifted)
- 3 pieces Large Eggs (beaten well)
- 2 tablespoons Whole Milk (whisked into the eggs)
- 2 cups Italian Breadcrumbs (fine texture)
- 1/2 cup Parmigiano-Reggiano (freshly grated)
- 1 teaspoon Dried Oregano (crushed between palms)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 piece Lemon (cut into wedges)
- 1 pinch Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Wash and dry the eggplants. Slice them into uniform rounds approximately 1/4 to 1/2 inch thick. Keeping them uniform ensures they all cook at the same rate.
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2
Place the slices in a large colander set over a bowl or sink. Sprinkle both sides of each slice generously with kosher salt. Let them sit for 30-40 minutes to 'sweat' out the bitter juices.
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3
While the eggplant rests, prepare your dredging station. In the first shallow bowl, place the flour. In the second, whisk the eggs with the milk. In the third, combine breadcrumbs, Parmigiano-Reggiano, oregano, garlic powder, and black pepper.
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4
After the eggplant has sweated, rinse each slice quickly under cold water to remove excess salt, then pat them very dry with paper towels or a clean kitchen cloth. Moisture is the enemy of crispiness!
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5
Take an eggplant slice and coat it lightly in the flour, shaking off any excess. It should look like a dusty veil, not a thick paste.
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6
Dip the floured slice into the egg mixture, ensuring it is fully submerged, then let the excess drip off.
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7
Press the slice firmly into the breadcrumb mixture. Flip and press again to ensure an even, thick coating on both sides and the edges.
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8
Place the breaded slices on a wire rack or parchment-lined baking sheet and let them rest for 10 minutes. This helps the breading adhere better during frying.
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9
In a large, heavy-bottomed skillet or Dutch oven, heat about 1 inch of oil to 350°F (175°C). If you don't have a thermometer, a pinch of breadcrumbs should sizzle immediately when dropped in.
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10
Carefully place 3-4 slices in the hot oil. Do not overcrowd the pan, as this will drop the oil temperature and result in greasy eggplant.
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11
Fry for 2-3 minutes per side until the coating is a deep golden brown and the eggplant inside feels tender when pierced with a fork.
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12
Use a slotted spoon or tongs to remove the slices and place them on a wire rack set over a baking sheet to drain. Avoid paper towels if possible, as they can trap steam and make the bottom soggy.
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13
Immediately sprinkle with a tiny pinch of flaky sea salt while the oil is still wet on the surface.
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14
Repeat the process with the remaining slices, allowing the oil to come back up to temperature between batches.
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15
Garnish with fresh parsley and serve immediately while hot and crunchy.
💡 Chef's Tips
Always salt the eggplant beforehand; this removes bitterness and prevents the vegetable from acting like a sponge for the oil. Maintain your oil temperature around 350°F—if it's too low, the eggplant gets oily; if too high, the breading burns before the center is soft. For a gluten-free version, substitute the flour and breadcrumbs with almond flour and crushed pork rinds or GF-certified breadcrumbs. Use a wire rack for cooling instead of a flat plate to maintain the crunch on both sides. If you have leftovers, reheat them in an air fryer or oven at 400°F for 5 minutes to restore the crispiness.
🍽️ Serving Suggestions
Serve alongside a bowl of warm marinara sauce for dipping as a classic appetizer. Pair with a crisp, chilled Pinot Grigio or a light Italian Lager to cut through the richness. Layer these slices into a ciabatta roll with fresh mozzarella, arugula, and balsamic glaze for an incredible sandwich. Serve as a side dish to grilled lamb chops or a simple roast chicken. Top with a dollop of cold ricotta cheese and a drizzle of spicy honey for a modern twist.