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Fried Eggplant

Fried egg-plant slices coated in breadcrumbs and beaten egg, then fried until light brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Fried Eggplant

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fried Eggplant

Ingredients

Directions

Prepare

  1. Slice the egg-plants into ¼ inch thick slices.

  2. Soak the slices in cold water with salt for 30 minutes.

  3. Drain the slices and lay them on a napkin.

Coat and fry

  1. Dip each slice in the bread crumbs, then in the beaten egg, and coat again with crumbs.

  2. Heat butter in a frying pan until hot.

  3. Fry the slices for about 10 minutes until light brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh purple egg-plants
Forms the tender, moist interior that contrasts with the crisp coating.
Beaten egg
Binds the crumbs to the slices so the coating adheres during frying.
Cracker or bread crumbs
Forms a crisp, golden coating that browns in the hot butter.
Butter
Conducts heat for frying and adds richness and browning to the coating.

The step that matters

Fry the slices until light brown. The butter must be hot before the slices go in, so the coating sets and browns quickly. Frying in cold fat lets the crumbs absorb grease and turn soggy instead of crisp.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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