Lay eggplant slices on cookie sheet, sprinkle with salt on both sides and let sit 15 minutes.
Meanwhile get three bowls ready - one with flour, salt & pepper, one with egg & water and the last with panko and parmesan. Then dip eggplant first in flour, then egg, then in panko mix.
Heat a large skillet on med-high heat with 1/4 cup oil for each batch. Fry coated eggplant until each side is a nice golden brown. Remove from pan and place on paper towels to soak up some of the oil. Serve immediately.
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Lay eggplant slices on cookie sheet, sprinkle with salt on both sides and let sit 15 minutes.
Meanwhile get three bowls ready - one with flour, salt & pepper, one with egg & water and the last with panko and parmesan. Then dip eggplant first in flour, then egg, then in panko mix.
Heat a large skillet on med-high heat with 1/4 cup oil for each batch. Fry coated eggplant until each side is a nice golden brown. Remove from pan and place on paper towels to soak up some of the oil. Serve immediately.
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