Eggplant Parmesan Recipe Pan Fried

Meanwhile for eggplant place flour and eggs in separate shallow bowls.

Eggplant parmesan recipe pan fried. Add to the hot oil. Fry the slices 4 at a time to avoid crowding the pan until golden brown 3 to 5 minutes per side. Eggplant parmigiana or eggplant parmesan is one of the most popular and iconic vegetarian italian dishes and this recipe is straight from italy.

Drain on paper towels. In another bowl combine bread crumbs garlic powder and oregano. Pour oil into a large iron skillet over medium heat.

In a separate medium bowl combine the flour oregano basil garlic powder and pepper. Set aside to let the bitter juices weep from the eggplant about 1 hour. Allow them to sit for 45 minutes to an hour until you see big drops of water on the surface of the slices.

Heat the oil in a large straight sided skillet over medium high heat until shimmering. Use ripe eggplant without seeds and salt them for 1 hour to remove the bitterness. In a large skillet cook eggplant in batches in oil for 5 minutes on each side or until tender.

This quick and easy fried eggplant parmesan recipe gives a twist on the classic italian dish with eggplant fried in a cheesy breading. Dip eggplant in flour eggs then bread crumb mixture. Place each batch of cooked eggplant back on the rack.

Place the slices in a colander and sprinkle both sides generously with salt. Heat the vegetable oil in a large frying pan until it reaches 375 f 190 c. Step 1 arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt.