I serve this dish as a side to pasta, or baked as a parmigiana with mozzarella and tomato sauce (or, as we call it in my house, “gravy”). My kids also love it as a “rollatini” where you make the recipe as directed, then roll up the eggplant slices with a filling of fresh ricotta, fresh parsley and basil, pour tomato gravy on top (sometimes with mozzarella, too), and bake until the cheese is melted and the roll-ups are heated through.
1 large eggplant
2 to 3 eggs
1 cup Italian-flavored panko breadcrumbs
Oil for frying
- Peel the eggplant (I like to leave little strips of the peel on for flavor and vitamins) and slice into 1/4-inch-thick rounds. Spread them out in a single layer on a cutting board or dishtowel. Sprinkle with salt and let them sweat for about 30 minutes to, as my grandmother would say, “get the bitter out.” Dab them dry with a paper towel.
- Beat the eggs well in a shallow bowl, to make an egg bath. Prepare another shallow bowl with the breadcrumbs.
- Heat a large skillet with 1/4 to 1/2 inch of oil. Dip each slice first in egg, then in the breadcrumbs, and add in a single layer to the frying pan. Fry until golden on both sides, turning once. Remove from the pan and let drain on paper towels.