SERVES 6
Ingredients
Eggplant Parmigiana
- 2 lb. Eggplant (about 2)
- 2 Tablespoons kosher salt
- ½ cup canola oil, for pan frying
Breading Station
- 3/4 cup All-purpose flour
- 5 whole eggs, whisked
- 2 1/2 cups panko breadcrumbs
- 1 ¼ teaspoon dried oregano
- 3/4 teaspoon dried basil
- ½ teaspoon paprika
- 1 1/4 cups Parmigiano reggiano cheese, grated and divided
Eggplant Parmigiana
Slice the eggplant in half lengthwise. Then slice into long planks, no bigger than ¼” thick. Lay on a sheet tray with parchment paper. Season each side with kosher salt. Place another piece of parchment on top of the eggplant along with a sheet tray and something to help weigh them down to help press out excess moisture. Let them sit about 15 minutes.
While they are being pressed, set up a breading station. One container with flour, one container with whisked eggs, the third container with panko breadcrumbs, oregano, basil, paprika, and ½ of the grated parmigiano reggiano cheese. (The other half of the cheese will be for garnish after cooking.)
Pat the eggplant dry and then dredge in the flour, egg, and breadcrumb mixture. *Repeat with every piece of eggplant until they are all breaded. Place on sheet tray once breaded.
Once all are breaded, heat up canola oil in a large saute pan and carefully pan fry eggplant parmigiana until golden brown. Once golden brown, remove from the oil with a slotted spatula and place onto a sheet tray with a rack or lined with paper towels to not absorb oil and get greasy. Sprinkle with a pinch of salt and remaining Parmigiano reggiano.
Serve with tomato sauce.
*Chef tip: try your best to keep one hand for wet ingredients and one for dry.
