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All Posts / Fried Beer Battered Eggplant

Fried Beer Battered Eggplant

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By Rosie Published: January 18, 2012 Updated: March 31, 2024
This post may contain affiliate links.

I’m not a huge eggplant fan, but I do like it beer battered and fried. My honey introduced me to this treat. He was craving beer battered eggplant, and we couldn’t find it anywhere. I decided to be the Chef of the house that I am, and whip up something for him. I searched many recipes online, and I pretty much took the basic ingredients and made my own recipe for this dish. I keep it really simple and easy so that I could show all of my I Heart Recipe family one of my new creations. They say that when you cook with alcohol it burns, and you can’t get drunk. Being the mommy that I am, I still don’t serve this to to my son or any other children.

How to Make Simple Beer Battered Eggplant


If you enjoyed my Beer Battered Eggplant, check out some of my other fried recipes!

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Table of Contents
  1. Fried Beer Battered Eggplant

Fried Beer Battered Eggplant

This fried beer battered eggplant is tender on the inside, crispy on the outside, and seasoned to perfection! Enjoy as a main course or as a side.
Watch Video Print Recipe Pin Recipe
Course Appetizer, Side
Cuisine American
Keyword beer battered eggplant
Prep Time 15 minutes minutes
Cook Time 10 minutes minutes
Total Time 25 minutes minutes
Servings 4 servings

Ingredients

  • 2 Eggplant
  • 1 cup all-purpose flour
  • 1 cup plain bread crumbs
  • ½ teaspoon seasoning salt
  • â…› teaspoon black pepper if none in seasoning salt
  • ¾ tsp garlic powder
  • 1 egg
  • 1 can of beer
  • 1-½ cup vegetable oil for frying

Instructions

  • In a large bowl, mix flour and bread crumbs.
  • Add in seasoning salt and garlic powder (and black pepper, if needed), mix.
  • Add egg and beer, mix until smooth.
  • In skillet, heat oil on medium-high.
  • Slice eggplant.
  • Dip eggplant in batter until well coated.
  • Place coated eggplant in oil. Fry each side until golden brown.
  • Place eggplant on paper towel to absorb excess oil.
  • Serve warm!

Video

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© 2025 I Heart Recipes
Recipe by: I Heart Recipes

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EXPLORE RECIPE CATEGORIESAll Posts, Appetizers, Sides

MEET THE RECIPE AUTHOR

Rosie

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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Comments

  1. Mike B says

    July 27, 2024 at 7:46 am

    Don’t worry about the alcohol, it cooks/boils off with the heat.

    Reply

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Hey cousins, it’s Rosie!

I’m a Soul Food blogger living in the Pacific Northwest, bringing Southern cooking to gorgeous Seattle, Washington. I was born and raised in the PNW, but my family roots go all the way to Baton Rouge, Louisiana, where my grandparents were born and raised. I live every day to bring the traditional values, recipes, and love of food to life for my family—whether they’re online or in real life. So, welcome to the party, family!

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