Panko-crusted Fried Eggplant Printable recipe
3 smallish eggplants
1 cup milk
16 oz Italian Panko breadcrumbs or regular Italian breadcrumbs
1 cup grated Parmesan or Romano cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried majoram
1/2 teaspoon dried basil
1/4 teaspoon dried savory or 1/8 teaspoon dried thyme
1 cup flour, seasoned with salt and pepper
1 gallon water
Olive or canola oil (not extra-virgin)
Peel eggplant, if desired. I peeled these, but I don’t usually peel eggplants from my garden.
Slice into 1/2 inch rounds or sticks
In a large bowl, mix water and salt, until salt dissolves.
Place eggplant in salted water and allow to soak for at least 30 minutes; I soaked these for 4 hours.
Drain eggplant and pat dry.
Pour seasoned flour onto a shallow plate
Combine panko, Parmesan, garlic powder, dried marjoram, basil, and savory on a shallow plate and mix well.
In a bowl, beat together eggs and milk
Dip the eggplant pieces into the flour, egg wash, and then into the breadcrumbs.
Place breaded eggplant onto wax paper or a rack and allow to sit for 15 minutes.
In a large pan, pour about 1 inch of olive oil and heat to 375 degrees.
Fry eggplant pieces, a few at a time, until golden brown on both sides, about 2 minutes on each side.
Remove and sprinkle with additional cheese, if desired.