- 1 large eggplant, cut into 4 (1/4-inch) thick slices
- 2 cups all purpose flour
- 1/2 tablespoon salt
- 1/2 tablespoon black pepper
- 4 eggs, beaten
- 2 cups panko
- 1 tablespoon fresh thyme, minced
Layout egg plant slices. Salt each side. Allow to set for 3o minutes to draw out water. Pat dry.
In shallow dishes, mix the flour, salt and black pepper. Place the egg in another dish and the panko and thyme in a third. Dredge the eggplant in the flour, then egg, and then panko. Deep fry at 350 degrees until golden, about 5 minutes. Season lightly with salt and drain on paper towels.
From Food Network