Introduction
Melanzane fritte, or fried eggplant, is a classic Italian dish celebrated for its golden, crispy coating and rich, savory flavor. This versatile recipe works as an appetizer, a side dish, or even the foundation of a more elaborate meal like eggplant Parmesan. With its simple ingredients and timeless appeal, Melanzane fritte brings a taste of authentic Italian cuisine to your table. Whether you’re hosting a dinner party or just craving a crispy snack, this dish is sure to please.
Ingredients
To prepare Melanzane fritte, you’ll need:
1 large eggplant (or 2 medium-sized)
1 cup of all-purpose flour
2 large eggs
1 cup of breadcrumbs (seasoned or plain)
1/2 cup of grated Parmesan cheese (optional for extra flavor)
Salt (to taste)
Vegetable oil (for frying)
Optional garnish: Fresh parsley or a squeeze of lemon
Directions
Prepare the Eggplant:
Wash and slice the eggplant into 1/4-inch thick rounds.
Sprinkle both sides with salt and let them rest on a paper towel-lined tray for about 20–30 minutes. This helps draw out excess moisture and bitterness.
Pat the slices dry with a clean towel.
Set Up Your Breading Station:
Place the flour in one shallow dish.
Beat the eggs in a second shallow dish.
Combine breadcrumbs and grated Parmesan (if using) in a third shallow dish.
Bread the Eggplant Slices:
Coat each slice of eggplant with flour, shaking off any excess.
Dip into the beaten eggs, ensuring the slice is fully coated.
Press into the breadcrumb mixture, covering both sides.
Fry the Eggplant:
Heat about 1 inch of vegetable oil in a large skillet over medium heat until shimmering.
Fry the eggplant slices in batches, cooking 2–3 minutes per side or until golden brown and crispy.
Transfer to a paper towel-lined plate to drain any excess oil.
Serve:
Serve hot with your favorite dipping sauce, marinara, or simply as they are with a sprinkle of parsley or a dash of lemon.
Serving and Storage Tips
Serving: Melanzane fritte is best enjoyed fresh and warm. Pair it with a light salad or a side of pasta for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: To maintain crispiness, reheat in the oven or an air fryer rather than a microwave.
Variations
Gluten-Free Option: Use gluten-free flour and breadcrumbs.
Herbed Crust: Mix dried Italian herbs like oregano and basil into the breadcrumbs for added flavor.
Cheesy Twist: Add shredded mozzarella between two eggplant slices, bread, and fry for a stuffed version.
Baked Option: Skip the frying and bake the breaded slices on a parchment-lined tray at 400°F (200°C) for about 20 minutes, flipping halfway.
FAQ
