Fried Eggplant

  • Serves

    serves 4-6


Crunchy on the outside, soft and creamy on the inside—this is eggplant at its best.


  • 1 cup flour
  • 1 14 cups white wine
  • Salt and freshly ground black pepper
  • 2 medium eggplants, thinly sliced into rounds
  • Vegetable oil
  • 1 lemon, cut into wedges


Step 1

Place flour in a shallow bowl. Whisk wine into flour, beating until batter is smooth and the consistency of thin pancake batter, then season to taste with salt and pepper.

Step 2

Preheat oven to 200°. Salt or freeze eggplant slices to lessen bitterness and remove excess moisture. Pour oil into a heavy skillet to a depth of 2". Heat oil to 375° or until it sizzles when you drop in a little batter. (If oil isn't hot enough, eggplant will absorb too much of it.)

Step 3

Dip eggplant slices in batter, then drop into oil—as many at a time as you can without crowding the pan. Fry until golden, cooking on both sides, then drain on paper towels. Keep fried slices warm in oven.

Step 4

When all eggplant slices are cooked, season to taste with salt and pepper, and serve with a squeeze of fresh lemon.

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