FRIED EGGPLANT
4 servings
The bread crumb coating is essential for Eggplant Parmigiana. You may also peel and cut the eggplant as directed here and fry in a batter (we especially like them dipped in Pakora Batter).
Peel and cut into ½-inch-thick slices or sticks:
- 1 medium eggplant, stem ends trimmed
If desired, salt the eggplant as instructed. Whisk together in a shallow bowl:
- 3 large eggs
- 1 tablespoon water
Dredge the eggplant in:
- ⅓ cup flour
Shake off the excess, dip in the egg mixture, letting the excess drip off, and dredge in a mixture of:
- 1½ cups dry bread crumbs
- (¼ to ½ cup grated Parmesan [2 to 4 ounces])
- (1½ teaspoons dried rosemary, thyme, or oregano, crumbled)
- 1½ teaspoons salt
- 1 teaspoon black pepper
Arrange the eggplant slices on a wire rack and let dry for at least 30 minutes (or overnight in the refrigerator). Heat in a large skillet over medium-high heat:
- ¼ cup vegetable oil
Add as many eggplant slices as will fit without crowding and cook for 4 to 5 minutes on each side. Transfer to a plate. You may have to add more oil to fry the remaining batches.