In Good FlavorThese Cheese Stuffed Fried Eggplant are crispy on the outside with a gooey, cheesy center. Thick slices of eggplant are stuffed with melty mozzarella sticks, coated in a light, crispy breading, then deep-fried until perfectly golden. Serve them hot with warm marinara sauce for dipping, and you have an irresistible appetizer perfect for game days, holiday gatherings, parties, or any time you’re craving a delicious Italian-inspired snack.
You can enjoy these cheesy fried eggplants any time of year, but they’re especially delicious in summer, when garden-fresh eggplants are abundant. Some people avoid turning on the stove when it’s hot outside, but I promise these are worth it! Besides, if you have air conditioning, it doesn’t matter if it’s 100°F outside—your kitchen is nice and cool. So heat up that skillet of oil and treat your family to a crispy, cheesy homemade appetizer they’ll love.
These fried eggplants start with thick slices of eggplant stuffed with mozzarella cheese sticks (yes, the same ones you pack in the kids’ lunchboxes!). Each slice is dipped in an egg wash, coated in seasoned breadcrumbs, and deep-fried for just a few minutes until golden brown and crispy. Serve them with your favorite marinara sauce for dipping, and you’ve got an irresistible appetizer that’s like eggplant Parmesan in fun, party-friendly form.
Ingredients needed:
- Eggplant
- Cheese sticks
- Breadcrumbs
- Eggs
- Cornstarch
- Milk
- Onion powder
- Garlic powder
- Kosher salt
- Black pepper
- Italian seasoning
- Neutral oil for deep frying
- Store-bought marinara for dipping
Recipe highlights:
- Slice the eggplant into 3/4-inch-thick rounds, then halve the large ones.
- Use a pointed knife to pierce and hollow out pockets in the slices.
- Sprinkle both sides with kosher salt and let them sweat for 30 to 60 minutes. Pat dry and brush off any remaining salt.
- Stuff each slice with chunks of cheese sticks, then secure the opening with a toothpick.
- Coat each slice in cornstarch, then dip in an egg wash, then in seasoned breadcrumbs.
- Fry at 360° F for 2-3 minutes, flipping over halfway. Transfer to a cooling rack to drain.
- Serve with marinara sauce.
- Detailed instructions are in the recipe card below.
How to choose an eggplant:
Look for an eggplant that’s on the smaller side with dark, smooth, glossy skin and a fresh-looking green cap. Smaller, younger eggplants typically have fewer seeds, a milder flavor, and less of the bitterness that larger, more mature eggplants can develop. They also tend to absorb less oil during frying.
Check for ripeness by gently pressing the skin with your thumb. A good eggplant should feel firm but spring back slightly. If it feels hard with no give, it’s likely underripe. If it leaves a dent that doesn’t bounce back, it’s overripe. Pass on these, if you can.
You may have heard that eggplants with a round spot (or “belly button”) on the blossom end have fewer seeds than those with a more elongated spot. Some people swear by this, while others say it’s simply a myth. Personally, I’ve found very little difference and don’t have a preference.
Finally, avoid any that feel heavy for their size, as they have excess water. Definitely not something you’d want when you’re frying.
Why do you salt eggplant?
There are two main reasons why you salt eggplant. It’s to draw out excess water and extract any bitterness. When frying, it’s especially important to salt it because drying out the eggplant helps it absorb less oil.
Ideally, you’d let the eggplant “sweat” for at least 30 minutes, but aim for 1 hour if you can. When frying, it’s best to draw out as much liquid as possible.
How to store and reheat:
Like most fried foods, these fried eggplant slices are best enjoyed immediately. However, they can be stored and reheated. Let them cool completely, then place them in an airtight container lined with paper towels to absorb oil and moisture. Refrigerate for up to 3 days.
To freeze, wrap in plastic wrap or aluminum foil, stacked in layers with parchment paper in between each layer. Then place the wrapped bundle in a freezer bag or a freezer-safe container for up to 3 months.
Reheat the slices in a 350° F oven, lightly tented to prevent overbrowning, until heated through. For frozen slices, you can reheat directly from frozen, but they will take a few minutes longer. I don’t recommend reheating in the microwave as the eggplant will not crisp up well.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)
- Frying pan—This frying pan is a kitchen must-have. Perfect for all your cooking needs!
- Wire whisk—this whisk is a must-have for any kitchen!
- Sheet pan and cooling rack—perfect for baking cookies and pastries! This baking sheet and cooling rack combo is a must-have.
- Colander—this stainless steel colander is perfect for straining fruits, veggies, and pasta! Dishwasher safe for easy cleaning.
- Kitchen tongs—this pair is my kitchen essential.
- Cutting board—this bamboo cutting board is perfect for any kitchen! It’s large and heavy-duty.
- Bowls—for the breading station.
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Cheese Stuffed Fried Eggplant
Description
These Cheese Stuffed Fried Eggplant are crispy on the outside with a gooey, cheesy center. Thick slices of eggplant are stuffed with melty mozzarella sticks, coated in a light, crispy breading, then deep-fried until perfectly golden. Serve them hot with warm marinara sauce for dipping, and you have an irresistible appetizer perfect for game days, holiday gatherings, parties, or any time you’re craving a delicious Italian-inspired snack.
Ingredients
Instructions
- Prepare the eggplant: Cut the eggplant into 3/4-inch-thick slices. Leave slices 3 inches and under whole; slice larger ones in half. Sprinkle and pat both sides with 3/4 teaspoon kosher salt. Place them in a colander and set aside for 30 to 60 minutes. Pat dry with paper towels or a tea towel, and wipe off any salt granules.
- Prep the cheese: Slice each cheese stick in half lengthwise, then into thirds. Set aside.
- Set up dredging stations: Add cornstarch to a bowl, whisk, then set aside. Beat eggs, milk, and a pinch each of salt and pepper in a second bowl. Set aside. To a third bowl, add breadcrumbs, garlic powder, onion powder, Italian seasoning, and the remaining salt and black pepper. Blend and set aside.
- Creating pockets in the eggplant: For the whole slices, make a 1-inch-wide slit in the skin with a small, pointed knife, then push the blade (or the pointed end of the wooden skewer) in to create a pocket in the eggplant, getting as close to the edge as you can without cutting through. For the eggplant that has been cut in half, make the slit along the fleshy cut side, then use the knife to carve out a pocket.
- Preheat the oil: Fill a skillet with at least 1 inch of oil to 360° F.
- Stuff the eggplant: For each slice, slide a piece of cheese into the pocket. Feel free to cut another piece of cheese into smaller pieces to fill gaps in the pocket. Try not to overstuff the eggplant to prevent it from breaking. Secure the opening with a toothpick.
- Dredging the eggplant: Dip each eggplant in the cornstarch to coat, then use your hand to brush off clumps. Dunk the slices in the egg wash, then in the breadcrumbs, making sure to coat them well. Transfer to a sheet pan.
- Frying: Add a few slices to the hot oil without crowding. Fry for 2-3 minutes, or until the breading is golden brown and crisp, flipping halfway through. Transfer to a cooling rack to drain. Repeat frying until all of the eggplant is fried.
- Serve immediately with your favorite marinara.
- Makes 4 to 6 servings.
Note:
- This drink is best enjoyed with an extra-wide straw so the small bits of smashed strawberries can pass through.
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