Some days you just want a bite of fried crispy goodness that completes you like nothing else. Panko Fried Eggplant does just that for me. The crispness of the panko crust and the tender flavor of the eggplant makes these totally calorie worthy. Its an indulgence we only do once or twice each year, but when we do, we enjoy with wild abandon.
We love these morsels served simple, with a homemade marinara sauce for dipping. Making this sauce is the easiest thing, and the flavor is beyond amazing.
I promise to share that one day soon. But until then, just use your favorite version with a generous dose of fresh parmesan added.
- 1 Large Eggplant, peeled and sliced into ½" rounds
- C. Panko
- C. Fresh Parmesan, finely grated
- ½ tsp. Celery Salt
- ¼ tsp Pepper
- 2 Large Eggs
- 2 T. Milk
- Flour for dredging
- Cooking oil for Frying (I prefer peanut)
- After slicing eggplant, sprinkle them with salt + allow to sit for 30 minutes. Rinse generously and pat dry.
- In a deep frying pan, heat oil to medium high.
- In a medium bowl, combine panko, parmesan, celery salt, & pepper.
- In a second bowl, beat together eggs. Stir in milk.
- In a third bowl, add ¾ C. flour.
- Dip eggplant rounds into flour, then egg, then panko and fry until golden.
- *If your serving these as appetizers, you can cut rounds into 1" strips for easier dipping.