Ingredients: 

2 eggplant, about 3 lb. total

1 1/2 tsp. salt, plus more for seasoning

1 c. all-purpose flour

3 eggs

1/2 c. milk

3 1/2 c. panko breadcrumbs with Italian seasoning

1/2 c. grated parmesan cheese

1/2 tsp. ground black pepper

Vegetable oil, for frying 

2 tbsp. chopped fresh parsley

Marinara or tomato sauce, for serving

Steps to Make It: 

Step 1: Cut the eggplant into 1/2-inch thick slices. Line two large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.

Step 2: Meanwhile, place the flour on a plate. Whisk together the eggs and milk in a wide shallow bowl. Combine the panko breadcrumbs, parmesan cheese, remaining 1 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper in another wide, shallow bowl.

Step 3: Working 2 to 3 eggplant slices at a time, dredge in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture.

Step 4: Preheat the oven to 200°. 

Step 5: Meanwhile, heat a large skillet filled with about 1/4-inch of vegetable oil over medium-high heat. Heat until very hot (about 350°). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Hold the fried eggplant warm in the oven. Continue to fry the eggplant slices, adding more oil as needed to the skillet. 

Step 6: Sprinkle with parsley and season with salt to taste. Serve alongside marinara sauce if you like.

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