Ingredients:

  • 1.5 lb globe eggplants (approx. 2 medium)
  • 2 tbsp kosher salt
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
  • 3 large eggs
  • 2 tbsp whole milk
  • 1.5 cups Italian seasoned breadcrumbs
  • 0.5 cup Panko breadcrumbs
  • 0.5 cup freshly grated parmesan cheese
  • 1.5 cups neutral oil for frying

Instructions:

  1. Slice the eggplant into 1/2-inch thick rounds.
  2. Sprinkle both sides generously with kosher salt and let sit in a colander for 30 minutes to extract moisture.
  3. Rinse the salt off quickly and pat every single slice completely dry with paper towels.
  4. Prepare three dredging stations: Station 1 with flour, cornstarch, garlic powder, and pepper; Station 2 with beaten eggs and milk; Station 3 with Italian breadcrumbs, Panko, and parmesan.
  5. Dredge each slice in the flour mixture, dip in the egg wash, and press firmly into the breadcrumb mixture to coat thoroughly.
  6. Heat oil in a heavy-bottomed skillet until a breadcrumb sizzles instantly. Fry slices in batches for 3 minutes per side until deep golden brown.
  7. Transfer to a wire cooling rack to maintain crispness and serve immediately.