Fried Eggplant
With Mazola® Corn Oil
SERVING SIZE
6 to 8 Servings
TOTAL TIME
1 Hour 30 Minutes
SKILL LEVEL
Beginner
Ingredients:
- 2 eggplant, medium
- 1 Tbsp salt
- 1 cup all-purpose flour
- 3 eggs
- 1/2 cup milk
- 3 1/2 cup panko breadcrumbs with Italian seasoning
- 1/2 cup grated Parmesan cheese
- 1/2 tsp. ground black pepper
- Mazola Corn oil, for frying (approx 2 inch in skillet)
- 2 tbsp. chopped fresh parsley Marinara or tomato sauce, for serving
Instructions:
- Cut the eggplant into 1/2-inch thick slices and sprinkle them lightly with salt. Let them sit for 45 minutes, then pat them dry with paper towels.
- Prepare three stations: one with flour on a plate, another with whisked eggs and milk in a bowl, and the last with a mixture of breadcrumbs, Parmesan cheese, salt, and black pepper in a bowl.
- Heat Mazola corn oil in a large skillet over medium-high heat until hot (about 350°F).
- Dredge each eggplant slice in flour, then dip it in the egg mixture, and finally coat it in the breadcrumb mixture.
- Fry the coated eggplant slices in batches in the hot oil until golden brown on each side (about 2-3 minutes per side). Transfer them to a wire rack set over a sheet tray to keep them warm in a 200°F oven.
- Repeat the frying process for the remaining eggplant slices, adding more oil to the skillet as needed.
- Sprinkle the fried eggplant with parsley and salt to taste before serving. Optionally, serve with marinara sauce.
