Cook With Susan Easy Eggplant With Lemon And Parmesan When eggplant is traditionally fried in a pan with healthy olive oil the first few pieces that hit the pan will absorb the oil so that there is none left for the other pieces of eggplant and you will either keep adding more oil to the pan or fry some of the pieces well absorbed with oil and some of them dry. In a shallow bowl, beat the eggs (2) with the milk (2 tablespoons), ½ teaspoon kosher salt, and ¼ teaspoon black pepper. in another shallow bowl, mix the panko breadcrumbs (1 cup) with the italian seasoning (1 teaspoon), and the remaining ½ teaspoon kosher salt and ¼ teaspoon black pepper. dip each eggplant slice in the egg mixture to coat.
Easy Eggplant Parmesan No Dredging No Frying Foodlets Slice eggplant into 1 3” thick rounds. season with 1 tsp salt and set aside to sweat for 30 60 minutes. preheat the oven to 375°f. set up 3 shallow bowls. in the first, whisk together flour, 1 tsp salt and pepper. in the second bowl, beat the eggs. in the third bowl, stir together bread crumbs and parmesan cheese. Heat the oil in a large skillet over medium high heat. when the eggplant is ready, dip the individual slices in the flour, then egg, then breadcrumb mixture. carefully place in hot oil and fry for 2 3 minutes per side, or until golden brown. place in the casserole dish and repeat with remaining slices of eggplant. Heat the oil in a large frying pan or skillet over medium heat until shimmering but not smoking. working in batches if necessary, cook the eggplant slices for 3 to 5 minutes on each side, or until nicely golden. place fried eggplant on paper towels to drain any excess oil. assemble the eggplant parmesan casserole. Roast eggplant. 1 preheat the oven to 425°f (218°c). line two large baking sheets with parchment paper or silicone baking mats. 2 slice the eggplants into 1 2 inch thick rounds and place, in one layer, onto baking sheets. drizzle or brush eggplant slices with olive oil and season with salt and pepper on both sides.
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