Ingredients:

  • 2 medium eggplants (about 1.5 lbs / 680g), preferably slender Italian eggplants
  • 1 tbsp / 15 ml kosher salt
  • ½ cup / 60g all-purpose flour
  • 1 tsp / 5g garlic powder
  • ½ tsp / 2.5g paprika
  • 1 large egg, beaten
  • 1 cup / 100g panko breadcrumbs
  • ½ cup / 120 ml vegetable oil, for frying (plus more as needed)
  • ½ cup / 120 ml mayonnaise (full-fat is best)
  • 2 cloves garlic, minced
  • 2 tbsp / 30 ml fresh lemon juice
  • 1 tbsp / 15 ml olive oil
  • ¼ tsp / 1.25g salt
  • ¼ tsp / 1.25g black pepper

Instructions:

  1. Wash, trim, and slice eggplant into ½-inch (1.25cm) thick rounds.
  2. Place eggplant slices in a colander, toss with salt, and let sit for 30 minutes to draw out moisture.
  3. Set up three shallow dishes: flour mixture (flour, garlic powder, paprika), beaten egg, and panko breadcrumbs.
  4. Rinse eggplant slices under cold water to remove excess salt. Pat thoroughly dry with paper towels. This is crucial for crispiness.
  5. Dredge each eggplant slice in flour, then egg, then panko, pressing gently to adhere.
  6. Heat vegetable oil in a large skillet over medium-high heat until shimmering and hot (test with a breadcrumb – it should sizzle immediately).
  7. Fry eggplant slices in batches, being careful not to overcrowd the pan, for 2-3 minutes per side, until golden brown and crispy.
  8. Transfer fried eggplant to a wire rack lined with paper towels to drain excess oil.
  9. While the eggplant fries, whisk together mayonnaise, minced garlic, lemon juice, olive oil, salt, and pepper in a small bowl.
  10. Serve the crispy fried eggplant medallions immediately with the lemon-garlic aioli for dipping. Garnish with fresh parsley, if desired.