Fried Eggplant With Crispy Basil and Whipped Honey Feta

Fried eggplant can be tricky to get right, and tips and tricks abound that promise both luscious, creamy flesh and crispy skin (salting, pressing, soaking in milk—just to name a few!). Here you achieve that balanced result without any unnecessary fussing. Just cut the raw vegetable into ½-inch-thick slices and introduce them to a standard breading process, finished off with a coating of panko breadcrumbs. In a pot of hot oil, the breaded eggplant fries quickly, turning brown and crunchy on the outside and becoming completely tender within.

You’ll transfer the fried eggplant slices to a wire rack—not paper towels—to prevent steam from building up and making them go limp. While serving this can’t-stop-eating-it appetizer or snack with a sidecar of marinara would certainly be a good play here, we’re partial to a cool and tangy whipped feta dipping sauce and fried basil—a superfast garnish that makes the whole thing feel extra special.