Mellanzane Fritta - fried eggplant ... for eggplant Parmesan or just to eat as is. Peel and slice eggplant 1/8" - 1/4" thick. Dredge in flour, then dip in the egg and then the breadcrumbs. Make sure it's covered with breadcrumbs. Fry in vegetable oil (not olive oil) at 330-350°. Drain and season with salt immediately. Serve with lemon wedges.