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Eggplant with Crispy Panko Coating picture

Eggplant with Crispy Panko Coating

Panko (Japanese style bread crumbs) can be found in most grocery stores. These unflavored bread crumbs add a terrific crunch to this and many other dishes without the overly salty flavorings used in other manufactured crumbs.

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3

Ingredients

  • 1 large fresh eggplant (about 1 pound), ends trimmed and thinly sliced into rounds
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 cup panko (Japanese-style bread crumbs)
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons extra virgin olive oil

Serves 4 to 6 as a side

  1. Place the flour on a large dinner plate. Crack the eggs into a wide, shallow bowl and whisk lightly with a fork to break up the yolks. Combine the panko and Parmesan on a second large dinner plate and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Take a slice of eggplant and dredge it in the flour. Shake it to remove any excess flour, and then place it in the egg. Make sure both sides are coated with egg, and then allow excess egg to drip off.
  3. Place the eggplant slice in the panko mixture. Turn the slice over a few times and pat it so that the bread crumbs adhere evenly. Place the coated slice on a baking tray and repeat with remaining eggplant slices.
  4. When ready to cook, heat the olive oil in a large skillet over medium heat. When hot, add eggplant slices in a single layer; they should be close together but not touching (you'll have to work in batches.) Cook for 2 to 3 minutes on one side or until golden brown, and then turn over and cook for 2 minutes more on the other side. Remove the slices to a serving plate or baking sheet and continue cooking the remaining slices. (Note: If you aren't going to serve right away, put the cooked eggplant on a baking tray and then reheat them in a 350F oven for a few minutes just before serving.
  5. The eggplant is best served hot.

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