Fried Eggplant Parm ~ satisfying a craving
cut into 1/2 inch slices
salt for sprinkling over eggplant
panko bread crumbs
oil for frying
Place the eggplant on a cookie rack and sprinkle with salt. Wait for 10 minutes to allow the salt to draw out moisture. Blot both sides of each slice with a paper towel to remove the water.
Coat the eggplant slices with flour and allow to rest for a minute.
Combine the two eggs with the milk in a large bowl.
Combine the bread crumbs, cornmeal, panko bread crumbs, oregano and basil in a separate large bowl.
Dip the eggplant slices into the egg mixture and then coat with the bread crumb mixture.
Allow the breaded slices to rest for 10 minutes or so to tighten up the coating.
Heat a large, deep skillet on medium heat. Add oil to the pan, 1/8 inch deep. Add the butter to the pan.
Once the butter begins to bubble but not burn, add the slices of eggplant.
Cook until browned, then flip each piece.
Brown on the other side and remove. Place on a paper towel lined dish to drain the oil off.
Top with Parmigiana cheese and serve hot with your favorite sauce and pasta.
Recipe by: Connie Murray @Happybellyfoodie.com