Crispy Eggplant Milanese is an Italian-inspired veggie side dish that will compliment a variety of main dishes. It's crispy and delicious!
- 2 medium eggplants cut in ½" thick rounds
- 1 teaspoon kosher salt to sweat the eggplant
- ¼ cup olive oil- to fry eggplant in (2 Tbsp. per batch)
- 1 cup all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 large eggs beaten
- 1 cup Panko breadcrumbs
- ½ cup grated Parmesan cheese
- 2 Tablespoons fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
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Remove stem from eggplant. Slice each eggplant into rounds about ½" thick.
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Sprinkle slices using 1 tsp. salt; place them in a single layer on a paper towel-lined baking sheet. Allow eggplant to "rest" 25-30 minutes to let the salt bring out excess moisture. Pat the slices very dry using paper towels, absorbing as much of the moisture as possible. Set eggplant slices aside (in a single layer).
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Bowl #1: Combine flour, garlic powder, dried oregano, salt and pepper in a shallow bowl. Stir until combined. Set bowl aside.
Bowl #2: In a separate shallow bowl, whisk eggs together until fully combined. Set bowl aside.
Bowl #3: In a third separate shallow bowl, stir together panko breadcrumbs, fresh parsley (chopped), finely grated Parmesan cheese, dried oregano, garlic powder, salt and pepper.
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Dip one slice at a time into the flour bowl (bowl #1). Dredge the slice in the mixture to cover both sides. Lightly shake off excess flour.
Next dip the slice in the egg mixture (bowl #2), making sure to cover all sides. Be sure to let any excess egg drip back into the bowl. The last step is to coat the slice in the panko breadcrumb mixture (bowl #3).
Dredge the egg-covered slice in this mixture until fully covered on all sides. Press breadcrumbs onto each slice, so it adheres well. As you finish each slice, lay it on a wax or parchment paper-covered tray in a single layer. Repeat process (all 3 steps) with remaining eggplant. SEE NOTE #2 below if you want to freeze them for later use.
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In a large skillet heat 2 Tbsp. olive oil on Medium heat. Once oil is hot (but not smoking), add 6-8 slices to the skillet. NOTE: Fry slices in batches, so skillet doesn't become overcrowded. Fry eggplant slices 2-3 minutes, then carefully turn them over. Cook 2-3 more minutes, until crispy and golden brown on both sides.
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When each batch is done, transfer slices to paper towels to absorb extra oil. Cover and keep slices warm (SEE NOTE #1 BELOW), then repeat with remaining slices. Tip: You may need to add more olive oil, if needed, for each new batch.
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To serve, transfer slices to a platter. Garnish with fresh parsley and/or grated Parmesan (if desired) and serve immediately.
NOTE #1: A simple way to keep the eggplant hot (AND crispy!) while you cook the remaining eggplant slices is to place the already fried slices on a wire rack (uncovered) in a pre-heated 200°F. oven.
NOTE #2: If you WANT to freeze them for later use: Freeze uncooked (but fully breaded) eggplant slices on a baking sheet (in a single layer). Once solidly frozen, transfer them to a freezer bag or into an air-tight freezer container. When ready to use, cook them frozen (but add 1-2 minutes more cooking time for each side).