Fried Eggplant

Let's Cook

1. Step 1.

   Peel and cut into ½-inch-thick slices or sticks: 1 medium eggplant, stem ends trimmed

2. Step 2.

   If desired, salt the eggplant as instructed. Whisk together in a shallow bowl: 3 large eggs; 1 tablespoon water

3. Step 3.

   Dredge the eggplant in: ⅓ cup flour

4. Step 4.

   Shake off the excess, dip in the egg mixture, letting the excess drip off, and dredge in a mixture of: 1½ cups dry bread crumbs; (¼ to ½ cup grated Parmesan [2 to 4 ounces]); (1½ teaspoons dried rosemary, thyme, or oregano, crumbled); 1½ teaspoons salt; 1 teaspoon black pepper

5. Step 5.

   Arrange the eggplant slices on a wire rack and let dry for at least 30 minutes (or overnight in the refrigerator). Heat in a large skillet over medium-high heat: ¼ cup vegetable oil

6. Step 6.

   Add as many eggplant slices as will fit without crowding and cook for 4 to 5 minutes on each side. Transfer to a plate. You may have to add more oil to fry the remaining batches.