Although eggplant parmesan gets a lot of the attention when it comes to fried eggplant dishes, this version using thai eggplants is sure to broaden your horizons. Crispy, crunchy and filled with flavors of ginger, sesame and a touch of spice, it’s a perfect appetizer, side or vegetarian star. The small size is especially nice for snacking and dipping in an array of sauces.
Crispy Thai Fried Eggplant
Ingredients
- 12-15 Thai eggplants ends trimmed, cut into 3 to 4 slices each
- 2 Cups Panko Bread Crumbs
- ½ Cup flour
- 2 Tablespoons sesame seeds
- 1 Teaspoon red pepper flakes if desired
- 1 Teaspoon ground ginger
- 1 Teaspoon paprika
- 1 Teaspoon dried cilantro
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
- 1 Teaspoon sea salt
- 1 Teaspoon black pepper
- 4 Eggs
- Cooking oil for frying
- Soy sauce for dipping
Instructions
- Heat oil in a large skillet over medium heat (350 to 400 degrees)
- Prepare a baking sheet with paper towels for finished eggplant slices
- In a bowl, mix together the bread crumbs, sesame seeds, and spices and mix well
- In another bowl, add the eggs and whisk until well blended
- In an additional bowl place the flour
- Dredge each of the eggplant slices in flour then dunk into the eggs and then coat in the bread crumb mixture. The bread crumbs should cover the entire surface of each slice.
- Place the coated eggplant slices into the pan of hot oil in a single layer and allow to cook until the bottom side is a deep golden brown
- Turn the slices over and cook on the other side, try to flip them only once
- When the eggplant is done, place them on the prepared baking sheet to drain
- Serve hot with soy sauce on the side for dipping
