Fried Jalapeno Eggplant

Wes Fryer
A delicious fried appetizer and a good use of unused eggplant parmesan slices
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Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer
Cuisine American


  • 1 Cast Iron Griddle



  • Heat oil in cast iron griddle over high heat.
  • Cut and "sweat" eggplant into round slices (at least 20-30 minutes to remove bitterness)
  • Briskly mix / whisk both eggs in a shallow bowl.
  • Mix hush puppy mix and bread crumbs.
  • Rinse "sweated eggplant slices" and dry on paper towels. (Remove bitter juice that has seeped out during the sweating process.)
  • Dip both sides of eggplant slices in whisked eggs, dredge on both sizes in hush puppy / bread crumb mix. Set aside each prepared slice on an empty plate.
  • Sprinkle a little Kosmos Garlic Jalapeno rub on the side of each eggplant slice which will be placed DOWN in the skillet first.
  • When oil is very hot, put eggplant slices in the skillet to fry them about 2-3 minutes per side. (Don't let them burn!)
  • After flipping each slice, sprinkle a little Kosmos Garlic Jalapeno rub on the top.
  • Remove from oil / the skillet and place on paper towels on a plate.
  • Allow to cool a little before serving.
  • Optional (unless you are serving "long foot!"): Dip in Ranch Dressing
Keyword eggplant, fried
Tried this recipe?Let us know how it was!

These fried eggplant slices taste AMAZING!

The photo may not look great, but the taste is SUPER.

This recipe was a happy accident. When making my favorite recipe for Baked Eggplant Parmesan on an evening when I didn’t have all the ingredients, I used available ingredients to create this appetizer.

Sweet Betsy White Hushpuppy Mix” (CC BY 2.0) by Wesley Fryer
Kosmos Garlic Jalapeno BBQ Seasoning” (CC BY 2.0) by Wesley Fryer

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