Once oil is hot but not smoking, working in batches, lay breaded eggplant into oil and fry until crisp and golden brown on one side, 2-3 minutes. Control heat so oil bubbles steadily.

Adding unsweetened coconut milk (a staple in southern Vietnam) to the eggplant after it's stir-fried keeps the texture silky. Charles Phan is a James Beard Award-winning, Vietnamese-American chef.

One of the most versatile things to make is Fried Eggplant. It delicious on it’s own and it’s also a jumping point, as an ...

Love fried eggplant but hate when it turns into an oil sponge? Say no more! In this article, we reveal foolproof tricks to achieve crispy-on-the-outside, tender-on-the-inside fried eggplant. Get ready ...