This is fried eggplant for my eggplant Parmesan. It came out so great! This was one big eggplant. Lol. This time I heated olive oil and butter in a cast iron skillet. I let the cut eggplant Sit with salt for about 45 min prior to coating and cooking. I rinsed off the salt.
Dredged in flour seasons with salt and pepper. Coated in egg bath. Then in a mix of seasoned breadcrumbs and Panko. This mix had grated Romano and Parmesan in it. I added my favorite 21 seasoning salute seasoning from Trader Joes.
The eggplant was creamy on the side and nice and crusty on the outside. I simply layered with sauce (another not recipe for another post) and freshly grated Parmesan and slices of fresh mozzarella. It really tasted amazing!