This old-fashioned deep fried eggplant recipe is lightly battered, golden, and crispy. It’s the kind of dish that feels right at home on a well-worn table surrounded by family. If there’s one thing farmhouse kitchens do well, it’s turning simple ingredients into something downright comforting.
We first tried this recipe after growing Chinese eggplants for the first time, and it quickly became a favorite. You can also find eggplants when in season in grocery stores.
We’ve made fish using this batter for years and we thought it would work on this eggplant. We were right! Using pancake mix and a splash of soda creates an airy, tender coating without fuss.
It’s easy, practical, and just the sort of recipe you’d expect to find tucked inside a well-loved community cookbook.
Why This Fried Eggplant Works
- Quick and easy recipe using simple pantry staples
- Fries up light and crispy every time
- A reliable way to enjoy fresh eggplant
- Perfect as a side dish or delicious appetizer
- Comfort food with old-fashioned appeal
Old-Fashioned Fried Eggplant with Pancake Batter Recipe
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Ingredients
- 1 Medium Eggplant (about 1–1¼ pounds), sliced ¼–½ inch thick
- 1 Cup Pancake Mix
- 1 Cup Lemon-lime Soda or beer
- Oil for frying vegetable, canola, or peanut oil
- Salt or to taste
Instructions
- Wash and slice the eggplant into rounds. Or sticks for eggplant fries. The best way is to keep the slices ¼ to ½ inch thick. If desired, sprinkle lightly with salt and let rest for 20 minutes on a baking sheet in a single layer, then pat dry. It removes the extra moisture.1 Medium Eggplant
- In a medium bowl, whisk together the pancake mix and soda or beer until smooth. It should be a little thick yet pourable. Kind of like the thickness of a gravy.1 Cup Pancake Mix, 1 Cup Lemon-lime Soda
- Heat the oil on medium-high heat. Heat 2–3 inches of oil in a heavy skillet or deep fryer. The temperature of the oil should be 350°F.Oil for frying
- Dip and fry. Dip each piece of eggplant into the batter, allowing excess to drip off. Fry in batches until golden brown, turning as needed.
- You should be able to see the slices of eggplant through the batter after it has been dipped, but it should lightly coat the rounds.
- Drain and season. Remove to paper towels to drain. Sprinkle with salt while hot.Salt
Your Own Private Notes
Nutrition
Recipe Variations
Beer-Battered Eggplant
Beer creates a classic, crisp coating with deeper flavor.
Seasoned Batter
Add half teaspoon of garlic powder, onion powder, or paprika to the batter.
Cornmeal Eggplant
Stir in a few tablespoons of cornmeal for added crunch.
Italian-Style Fried Eggplant
Season the batter with Italian herbs and serve with marinara sauce.
Serving Suggestions
- Alongside grilled meats or chicken
- As an appetizer with dipping sauce
- With fresh summer tomatoes and garden greens
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat in the oven or air fryer until crisp.
Reheat in the oven. Bake for 8-10 minutes at 350°F.
Reheat in the air fryer. Preheat to 350°F and heat for 5-8 minutes.
Should I salt eggplant before frying?
Salting the surface of the eggplant is optional. It can help draw out excess moisture and slightly reduce bitterness, but fresh, young eggplant can usually be fried without this step.
What oil is best for frying eggplant?
Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils fry evenly without overpowering the flavor.
How thick should eggplant slices be for frying?
Slices about ¼ to ½ inch thick work best. Thinner slices cook quickly and stay tender inside while still getting crisp on the outside.
Why is my fried eggplant soggy?
Soggy slices of eggplant are usually caused by an oil temperature that isn’t hot enough or overcrowding the pan. Fry in small batches and keep the hot oil around 350°F.
Can I reuse frying oil after making eggplant?
Yes. Let the oil cool completely, strain out crumbs, and store in a sealed container. It can usually be reused once or twice for similar foods.
Is this recipe good for beginners?
Absolutely. The pancake batter is forgiving, making this a great first recipe for anyone new to frying foods at home.
What does soda or beer do in the batter?
The carbonation helps create a lighter, crispier coating by introducing air into the batter as it fries.
Can I fry eggplant without a deep fryer?
Yes. A deep, heavy skillet with a few inches of oil works just as well. Just monitor the temperature carefully.
A Simple Farmhouse Favorite
This crispy fried eggplant recipe proves that you don’t need fancy ingredients to make something special. With a light, crispy batter and tender eggplant inside, it’s a dependable aide dish or appetizer recipe you’ll reach for whenever eggplant is in season.
Love having eggplant this way.