- 1 eggplant, peeled, halved and sliced
- kosher salt
- 1 cup flour, divided use
- 1/2 cup cornmeal
- 1/2 cup Italian bread crumbs
- 3 eggs
- Parmesan Cheese
- Vegetable Oil
Place the sliced eggplant on paper towel covered platter and sprinkle with kosher salt and let them sit for at least 30 minutes but no more than 45. The salt will remove some of the moisture from the eggplant. While your waiting prepare your dredge system.
Your going to be using a 3 dredge system. I use 3 medium bowls. Bowl #1, add 1/2 cup of the flour. Bowl #2, add the eggs and beat with a fork. Bowl #3, add the remaining 1/2 cup of flour, cornmeal and breadcrumbs. Now using paper towels, pat dry the eggplant slices.
Heat the vegetable oil in a 10 inch skillet over medium heat. You’ll need the oil depth to measure about 1/4″ inch. Dredge the eggplant slices in bowl #1, shake off excess flour, then coat with the egg in bowl #2, then dredge through bowl #3, the flour, cornmeal, bread crumb mixture, shake off excess and set aside. Place coated slices in the hot oil and fry until golden brown, flipping from side one to side two. Be careful not to overcrowd the pan. Remove when both sides have browned, place on a paper towel lined plate and sprinkle with Parmesan Cheese while they are still hot. You can hold the finished fried eggplant in a 200 degree oven until ready to serve if necessary.