Ingredients:
2 eggplant, about 3 lb. total
1 1/2 tsp. salt, plus more for seasoning
1 c. all-purpose flour
3 eggs
1/2 c. milk
3 1/2 c. panko breadcrumbs with Italian seasoning
1/2 c. grated parmesan cheese
1/2 tsp. ground black pepper
Vegetable oil, for frying
2 tbsp. chopped fresh parsley
Marinara or tomato sauce, for serving
Steps to Make It:
Step 1: Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.
Step 2: Meanwhile, place the flour on a plate. Whisk together the eggs and milk in a wide shallow bowl. Combine the panko breadcrumbs, parmesan cheese, remaining 1 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in another wide, shallow bowl.
Step 3: Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture.
Step 4: Preheat the oven to 200°.
Step 5: Meanwhile, heat a large skillet filled with about 1/4-inch of vegetable oil over medium-high heat. Heat until very hot (about 350°). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Hold the fried eggplant warm in the oven. Continue to fry the eggplant slices, adding more oil as needed to the skillet.
Step 6: Sprinkle with parsley and season with salt to taste. Serve alongside marinara sauce if you like.
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