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Fried Eggplant

Slices of eggplant coated in breadcrumbs and beaten egg, 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 eggplants 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

Eggplant (in the method)
Forms the main body of the dish, becoming tender when fried through.
Beaten egg
Binds the crumb coating so it adheres to the eggplant slices.
Cracker or bread crumbs
Forms a crisp, golden crust when fried in butter.
Butter
Conducts heat in the pan and adds richness and browning to the crust.

The step that matters

Heat the butter until hot before frying. Starting the slices in a properly hot pan lets the crumb coating crisp and brown quickly, rather than soaking up grease and turning soggy.

“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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