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Fried Eggplant Strips

User Rating 5 Star Rating (2 Reviews)


Serve these easy fried eggplant strips with salsa or a marinara sauce.


  • 1 medium eggplant, peeled and cut in 3-inch strips
  • 1 1/2 teaspoons salt, divided
  • 1 cup all-purpose flour
  • 1 egg, slightly beaten
  • 1 cup milk
  • 1 tablespoon salad oil
  • oil, for deep frying


Sprinkle eggplant strips with 1 teaspoon salt. Place in a bowl, cover with cold water and let stand for 1 hour. Drain and pat dry with paper towels. Meanwhile, combine flour and 1/2 teaspoon salt in a mixing bowl. Add egg, milk and 1 tablespoon salad oil, beat until smooth. Dip eggplant strips in batter and deep fry in hot oil (about 365°) until golden brown. Drain on paper towels.
6 servings.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Lets the taste come through, Member Top_pop

Just a preamble.. I don't use a deep fryer, just the old fashioned caste iron skillet with oil. I also added a touch of pepper to the batter just because I know my tastes. I don't feed a family so this was used as the ""leftover"" half of another eggplant recipe. I trimmed the eggplant and left in the salted water in the frige for 2 days... It didn't seem to affect the dish and it kept and drained well. Now on to it! Delicious presentation of eggplant.. does not mask the eggplant, just adds a light ""shell"".. I found it delicious and as easy as any deep-fried dish can be. I was careful to keep the oil hot and took 2.5 ""batches"" to get through the rather small skillet and oil I used... I found they also didn't need to be ""piping hot"".. they were good even after cooling to room temperature, though warm was best. I also wasn't sure what 3"" strips meant, so I cut the eggplant up into pieces roughly 3.5x0.5x0.75 inches.. This seemed to work fine.

7 out of 7 people found this helpful.

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