Equipment
Ingredients
Produce
- 1 eggplant, cut into 1cm thick rounds
Breading Station
- 5 g kosher salt
- 60 g all-purpose flour
- 2 eggs, beaten
- 100 g panko breadcrumbs
- 40 g parmesan cheese, finely grated
- 2 g black pepper, freshly ground
Frying
- 80 ml olive oil
Nutrition (per serving)
Method
Arrange the eggplant slices in a single layer on a baking sheet lined with paper towels. Sprinkle evenly with the kosher salt.
Let the salted eggplant sit at room temperature for 20 minutes to draw out excess moisture and bitterness.
Using fresh paper towels, firmly press the eggplant slices to wipe away the beaded moisture and excess salt.
Set up a dredging station with three shallow bowls. Place the flour in the first bowl. Place the beaten eggs in the second bowl. In the third bowl, thoroughly combine the panko breadcrumbs, grated parmesan cheese, and black pepper.
Working one piece at a time, coat the eggplant in flour, tapping off the excess. Dip completely into the beaten eggs, letting the excess drip off. Finally, press firmly into the panko-parmesan mixture to ensure an even, heavy coating.
Heat the olive oil in a large skillet over medium-high heat until it shimmers and reaches approximately 180C or 350F. A breadcrumb dropped into the oil should sizzle immediately.
Carefully lower the breaded eggplant slices into the hot oil in a single layer, ensuring they do not crowd the pan. Fry for 3 to 4 minutes per side until deeply golden brown and crisp.
Transfer the fried eggplant to a wire rack or a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.
Chef's Notes
- Salting the eggplant is crucial not just for removing bitterness, but for collapsing the spongy cell structure so it absorbs less oil during frying.
- For the crispiest results, use a wire cooling rack placed over a baking sheet instead of paper towels for draining. This prevents steam from accumulating under the slices and making the bottom crust soggy.
- If frying in batches, wipe the skillet clean with a paper towel between rounds if you notice burnt breadcrumbs, and add fresh oil as needed, allowing it to heat back up.
- Do not peel the eggplant before slicing. The skin helps the slices hold their circular shape during the cooking process and adds a great textural contrast.
Storage
Refrigerator: 3 days — Store in an airtight container lined with a paper towel.
Freezer: 2 months — Freeze in a single layer before transferring to a bag. Bake from frozen; do not thaw.
Reheating: Reheat in a 190C oven or air fryer for 5-7 minutes to restore crispness. Do not microwave.
