Fried Eggplant

​Can be used for eggplant parmesan, or just as a tasty appetizer!

1 large egg
1 tsp salt
1/3 cup cornstarch
1 large eggplant, cut into ¼ inch slices
1 cup panko bread crumbs
High heat oil, such as canola or peanut

In a small shallow bowl, beat the egg with 1/4 teaspoon salt. In 2 more separate shallow dishes, pour the cornstarch and panko breadcrumbs. Dredge each slice of eggplant in cornstarch, coating it thoroughly then gently tapping off excess, then in egg mixture, then in the panko crumbs, pressing them to help them stick. Transfer coated eggplant to a wire rack and allow the coating to set 20 minutes.

Heat 1/2 inch of a high heat oil in a heavy bottom, skillet with straight sides 2 inches tall, to 375 degrees. Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. Transfer to paper towel-lined baking sheet. Season with additional salt and pepper. To keep warm while frying multiple batches, lay on a cookie sheet in a 200 F oven.