Fried Eggplant

This recipe is also great for Mushroom and Zucchini.


  • 1 1/8 tsps salt
  • 3/4 tsp paprika
  • 2 tsp white pepper
  • 3 tsp onion powder
  • 3 tsp garlic powder
  • 3 tsp cayenne pepper
  • 3 tsp black pepper
  • 3 tsp dried thyme
  • 3 tsp dried basil


  • 1 cup raw eggplant, peeled and chopped
  • 2 cup all-purpose flour
  • 2 cup bread crumbs
  • 2 cup milk
  • 1 egg
  • Oil for frying

In a small bowl, combine the ingredients for the seasoning mix, mixing thoroughly. Sprinkle 2 teaspoon of the mixture evenly on the eggplants. Place the flour in a small bowl and the bread crumbs in a second bowl. Add 1 teaspoon of the seasoning mix to the flour and 1 teaspoon of the mixture to the bread crumbs, mix well. In a separate small bowl combine the milk and egg, blend well. Heat 1-inch of oil in a cast-iron french fryer to 350 degrees. Dredge the eggplant in the seasoned flour, shaking off the excess. Then coat the eggplant with the milk mixture, and then dredge in the bread crumbs, shaking off the excess. Fry the eggplant approximately 2-3 minutes or until golden brown. Drain on paper towels and serve immediately.

print this page >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295