Eggplant Parmesan Breading Batter

The breading batter is key to a delicious and crispy eggplant parmesan

Eggplant Parmesan is a favorite among those who enjoy Italian cuisine.
The process is simple. The key is the batter.

The first time I tried eggplant parmesan was at an Italian restaurant in Lexington, KY. We had finished a project, successfully, and were celebrating our victory. I believe it was Rick Pitino's restaurant. Yes. It was! As I'm writing this recipe, everything's coming back. Our significant other was invited to tag along too. It was a 'no holds barred' affair. We dressed for success. Enjoyed endless bottles of wine. A champagne toast. And an entire room to ourselves. Quite the experience. 

I'm sure many of the readers of WKY Community Living have tried eggplant parmesan. On that note, I'm sure many have made eggplant parmesan. If you've experienced sogginess, this is your answer to the soggy bottom. 

The process of eggplant parmesan
Prepare the eggplant as follows: slice the eggplant into 1/4 to 1/2-inch slices. Set on a baking sheet. Sprinkle with salt. Let the eggplant slices sit for 10 minutes. Dab away any additional moisture from the eggplant with a paper towel.

Dredging the eggplant is like all other flour, egg, and breadcrumb processes. First, dip eggplant slices into the flour mixture. Next, the egg. Finally, the bread crumbs. 

Eggplant Breading Mixture: If you're using one large eggplant
One cup of flour
Two Tbs. Mrs. Dash Seasoning
One Tbs. of baking powder 
Mix together. This is the first step in dredging. Next, use one egg. This should be ample for this recipe. Coat both sides of the slices in egg. Next, sprinkle your preferred breadcrumb on either side of the eggplant. I like panko. 

You can either bake or fry the eggplant. If you bake it, do so in a 350-degree oven for 25 - 30 minutes. If you fry it, I like to use coconut oil. Fill a sauté pan with 1/4 inch of oil. Check the temperature by flicking a bit of cold water in the oil. If it sizzles, it's ready. Fry on both sides until golden brown. 

For the marinara, use your favorite prepared brand or make your own. It depends on my schedule as to how much time I have available. I love my sauce but I don't always have time. I'll save the marinara for another recipe. Enjoy!