eggplant fritters

Eggplant Fritters (The Pacific Way)


  • 1 medium eggplant, cut into 1/2 inch slices
  • 1/2 cup all-purpose flour
  • 1/2 cup breadcrumbs
  • 2 eggs, beaten
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp garlic powder
  • salt and pepper, to taste
  • olive oil, for frying


  1. Preheat your oven to 400°F (200°C).
  2. Place the eggplant slices on a baking sheet and season with salt and pepper. Bake for 20 minutes, or until they are tender and starting to brown.
  3. In a shallow dish, mix together the flour and breadcrumbs. In a separate shallow dish, beat the eggs.
  4. Dip each eggplant slice into the flour mixture, then the egg mixture, and then back into the flour mixture.
  5. Heat a large skillet over medium heat and add enough olive oil to cover the bottom of the pan. Once the oil is hot, add the coated eggplant slices and cook for 2-3 minutes on each side, or until they are golden brown.
  6. Remove the fritters from the pan and drain on a paper towel-lined plate. Repeat with remaining eggplant slices.
  7. Serve the fritters hot, garnished with grated Parmesan cheese and a sprinkle of garlic powder. Enjoy!


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