This very simple fried eggplant recipe (a.k.a. torrejas de berenjena) uses an egg wash to achieve a crunchy texture that contrast well with the soft fried eggplant. An old time Dominican recipe and one of my favorites!

fried eggplant recipe - torrejas de berenjena

Fried eggplant recipe

Course Main
Cuisine Dominican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 1 big Italian eggplant
  • 3 eggs
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of parsley oregano or basil flakes (take your pick)
  • 1/4 cup frying oil or enough to cover the bottom of your frying pan


  1. In a mixing pan, beat the eggs and add the salt, pepper and herbs. Stir.
  2. Wash the eggplant and cut it in 1/4 inch thick, round slices.
  3. Poke holes into the eggplant slices with a fork so they can fry faster.
  4. Place the eggplant slices in the mixing pan and stir until all of them are covered with the egg wash on both sides.
  5. On a frying pan, add the oil and allow it to heat on high.
  6. Place two to four egg-washed eggplant slices on the frying pan with hot oil and let them fry for one and a half minutes. Turn them and allow the other side to fry.
  7. Eggplant is cooked when a fork easily goes through it and the egg wash has browned.
  8. Place fried eggplants on a serving plate and fry the left over egg, using the left over oil.
  9. Turn the egg and cut into pieces with a knife or scramble while cooking.
  10. Serve over plain rice.
  11. Enjoy!

Fried eggplant recipe. See more Food bites.

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