Karina Sharma
Eggplant, breadcrumbs, grated Parmesan (optional), eggs, flour, garlic powder, salt, pepper, oil for frying.
Sprinkle salt over the eggplant slices & let them sit for 15 minutes. This removes excess moisture! Pat dry before coating.
Flour, beaten eggs, and seasoned breadcrumbs with Parmesan.
Heat oil in a pan. Fry each slice for 2-3 mins per side until golden & crispy! Drain on paper towels.
Spray the eggplants well with oil and bake for 30 minutes until crisp and golden on the outside and soft in the centre, turning once.
Serve hot with lemon wedges, fresh parsley, and a dipping sauce like garlic aioli or marinara.