- 1/2 cup flour
- 3 eggs, lightly beaten
- 2 cups fresh bread crumbs
- 1/2 teaspoon salt, plus additional for sprinkling eggplant
- Eggplant, cut crosswise into 1/4-inch thick slices (I usually discard the first and last pieces.)
- Vegetable oil, for deep frying
- Marinara or not
Place the flour, egg, and bread crumbs in separate pie pans, or carefully on dishes with a decent lip. The thing is, you don't want to end up with egg on the counter. Add the 1/2 teaspoon of salt to the egg and whisk with a fork combine. Season the bread crumbs with salt, pepper and garlic powder.
Dredge each piece of eggplant in the flour, coating thoroughly and then shake to remove any excess flour. Coat each piece with the egg then dredge in the bread crumb mixture.
In a deep, heavy skillet heat 1/2-inch of vegetable oil to medium hot. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving. Serve with marinara sauce, or not.
I ate this all summer as a kid and it was a great way to get me to eat eggplant. The only trick is to get the slices even and uniform so they are easy to get done without burning them. Oh, and to keep from burning yourself. I handle them with tongs completely after they are sliced. Into the flour, then egg, then crumbs, then to the pan and out, all with the tongs. I often use two sets, keeping one clean just for getting them out of the pan. Clean tongs will not drop anything in the oil.