Jul 17 2026
Restaurants›Cunetto House of Pasta›Melanzane Fritti Recipe

Melanzane Fritti Recipe

Inspired by Cunetto House of Pasta
Time45m
Serves4

Eggplant, julienned, breaded and deep fried.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Optional Garnish

Method

Preparation

  1. 1

    Prepare the eggplant

    Wash and peel the eggplants if desired. Cut them into thin julienne strips, about 1/4 inch thick.

  2. 2

    Salt the eggplant

    Place the julienned eggplant in a colander and toss with 1 tsp salt. Let sit for about 20 minutes to draw out excess moisture. Pat dry thoroughly with paper towels.

Breading Process

  1. 3

    Set up a breading station with three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with breadcrumbs mixed with black pepper.

  2. 4

    Dredge each eggplant strip first in flour, then dip into the egg mixture, and finally coat with breadcrumbs. Press gently to adhere breadcrumbs well.

Frying

  1. 5

    Heat vegetable oil in a deep fryer or large heavy pot to 350°F (175°C).

  2. 6

    Fry the breaded eggplant strips in batches, making sure not to overcrowd the pan. Fry until golden brown and crispy, about 2–3 minutes per batch.

  3. 7

    Remove with a slotted spoon and drain on paper towels.

Serving

  1. 8

    Serve hot, optionally garnished with chopped parsley and grated Parmesan cheese.

More from Cunetto House of Pasta