Prep time: 20 minutes
Total time: 1 hour 30 minutes
Yield: 6-8 servings

Ingredients:

  • 2 eggplants, about 3 lbs. total
  • 1½ tsp. salt, more to taste
  • 1 cup all-purpose flour
  • 3 eggs
  • ½ cup milk
  • 3½ cups panko bread crumbs with Italian seasoning
  • ½ cup grated Parmesan cheese
  • ½ tsp. ground black pepper
  • Vegetable oil, for frying
  • 2 Tb. fresh parsley, chopped

Directions:

  • 1

    Cut eggplant into ½-inch slices and line two large sheet trays with paper towels. Lay the slices in a single layer and season lightly with salt on both sides.

  • 2

    Let sit for 45 minutes, then pat each slice dry with paper towels. While the eggplant slices are sitting, whisk eggs and milk together in a shallow bowl. In a separate bowl, mix the panko crumbs, Parmesan cheese, 1 ½ teaspoons of salt and ½ teaspoon of pepper.

  • 3

    When eggplant has rested for 45 minutes and is patted dry, cover each slice in flour and dunk in egg mixture. Then, thoroughly coat with the crumb mixture.

  • 4

    Heat a large skillet over medium-high heat, adding about ¼ inch of vegetable oil. Lay the coated slices into the hot oil in batches. Each slice will fry for about 3 minutes until breading becomes golden brown. When each slice is well fried, move it to a wire rack to let it cool. You may need to add more oil to the skillet or increase the stove heat as you fry additional slices.

  • 5

    When ready to serve, sprinkle with parsley and season to taste!