Fried Eggplant

Instructions

1. Slice the eggplants into 1/4 inch thick rounds. Sprinkle both sides with salt and let them rest on a paper towel-lined tray for about 10 minutes. This helps draw out any moisture and reduces bitterness.
2. While the eggplants are resting, prepare three shallow dishes for breading. Place the flour in the first dish. In the second dish, whisk together the eggs and milk. In the third dish, mix the breadcrumbs, Parmesan cheese, black pepper, garlic powder, and paprika.
3. Pat the eggplant slices dry with paper towels. This step is crucial to ensure they get crispy when fried.
4. Dredge each eggplant slice in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, press it into the breadcrumb mixture, coating both sides well. Repeat this process with all slices.
5. In a large skillet, heat enough vegetable oil to cover the bottom by about 1/4 inch over medium heat (about 350°F). You can test the oil by dropping in a small piece of breadcrumb; it should bubble and sizzle gently.
6. Carefully add the breaded eggplant slices to the skillet, and fry them in batches to avoid overcrowding. Fry each side for about 3-4 minutes, or until golden brown and crispy. Tip: using a pair of tongs will make flipping easier!
7. Transfer the fried eggplant to a paper towel-lined plate to drain excess oil. Lightly salt them immediately to enhance the flavor while they are hot.
8. Serve warm as a side dish, or garnish with additional Parmesan and fresh herbs if desired. Enjoy your crispy, delicious fried eggplant!