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).

Source: Joy of Cooking (2019), p. 238

Ingredients

  • 1 medium eggplant, stem ends trimmed
  • 3 large eggs
  • 1 tbsp water
  • 1/3 cup flour
  • 1 1/2 cups dry bread crumbs
  • 1/4 to 1/2 cup grated Parmesan (2 to 4 ounces)
  • 1 1/2 tsp dried rosemary, thyme, or oregano, crumbled
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1/4 cup vegetable oil

Directions

  1. Peel and cut into 1/2-inch-thick slices or sticks: eggplant.
  2. If desired, salt the eggplant as instructed.
  3. Whisk together in a shallow bowl: eggs and water.
  4. Dredge the eggplant in: flour.
  5. Shake off the excess, dip in the egg mixture, letting the excess drip off, and dredge in a mixture of: bread crumbs, Parmesan, herbs, salt, and black pepper.
  6. Arrange the eggplant slices on a wire rack and let dry for at least 30 minutes (or overnight in the refrigerator).
  7. Heat in a large skillet over medium-high heat: vegetable oil.
  8. 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.

Recipe Tips

  • Salting the eggplant helps remove excess moisture and bitterness. To salt, place slices in a colander, sprinkle with salt, and let stand for 30 minutes. Rinse and pat dry before proceeding.
  • For Eggplant Parmigiana, layer the fried eggplant with tomato sauce and mozzarella cheese, then bake until bubbly.
  • Try serving with a side of marinara sauce for dipping.
  • The eggplant can be breaded several hours in advance and refrigerated until ready to fry.