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Fried Eggplant

With Mazola® Corn Oil

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6 to 8 Servings

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1 Hour 30 Minutes

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  • 2 eggplant, medium
  • 1 Tbsp salt
  • 1 cup all-purpose flour
  • 3 eggs
  • 1/2 cup milk
  • 3 1/2 cup panko breadcrumbs with Italian seasoning
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp. ground black pepper
  • Mazola Corn oil, for frying (approx 2 inch in skillet)
  • 2 tbsp. chopped fresh parsley Marinara or tomato sauce, for serving


  1. Cut the eggplant into 1/2-inch thick slices and sprinkle them lightly with salt. Let them sit for 45 minutes, then pat them dry with paper towels.
  2. Prepare three stations: one with flour on a plate, another with whisked eggs and milk in a bowl, and the last with a mixture of breadcrumbs, Parmesan cheese, salt, and black pepper in a bowl.
  3. Heat Mazola corn oil in a large skillet over medium-high heat until hot (about 350°F).
  4. Dredge each eggplant slice in flour, then dip it in the egg mixture, and finally coat it in the breadcrumb mixture.
  5. Fry the coated eggplant slices in batches in the hot oil until golden brown on each side (about 2-3 minutes per side). Transfer them to a wire rack set over a sheet tray to keep them warm in a 200°F oven.
  6. Repeat the frying process for the remaining eggplant slices, adding more oil to the skillet as needed.
  7. Sprinkle the fried eggplant with parsley and salt to taste before serving. Optionally, serve with marinara sauce.