Fresh ripe slices of eggplant breaded in panko breadcrumbs and parmesan cheese then fried to crispy perfection. This easy vegetarian recipe is perfect as a summer appetizer dipped into marinara sauce or layered into a baked eggplant parmesan.
Ingredients
2eggplant, about 3 lb. total
1 1/2tsp.salt, plus more for seasoning
1c.all-purpose flour
3eggs
1/2c.milk
3 1/2c.panko breadcrumbs with Italian seasoning
1/2c.grated parmesan cheese
1/2tsp.ground black pepper
Vegetable oil, for frying
2tbsp.chopped fresh parsley
Marinara or tomato sauce, for serving
Instructions
Slice the eggplant across the width into thick ½ inch slices. Layout the sliced eggplant on a paper towel lined tray and season both sides of each slice with salt. Set the salted eggplant aside for 45 minutes to allow the salt to draw moisture out of the eggplant.
Whisk together the eggs and milk in a shallow bowl until well combined. In another shallow bowl combine the panko breadcrumbs, parmesan cheese, 1 ½ teaspoon of salt, and ½ teaspoon of black pepper. In a third bowl place the all-purpose flour.
Dredge each slice of eggplant first in the bowl of flour, followed by the egg mixture, and finally the panko breadcrumbs. Gently shake off any excess coating.
Add ¼ inch of oil to a large skillet over medium heat. Once the oil reaches 150°F cook the slices of dredged eggplant 3-4 at a time for 1 to 2 minutes per side until both sides are golden brown and crispy. Transfer the cooked eggplant to a wire cooling rack and continue frying until all the eggplant has been fried.
Sprinkle the cooked eggplant with salt, pepper, and serve with marinara for dipping.