When you make Eggplant parmesan, do you........?!
Answers: coat the eggplant slices with egg and breadcrumbs or flour, then egg???
i use egg, then breadcrumbs........
I learned how to make this right outside of Parma, so in the traditional manner, you just flour then egg and then of course fry in a little olive oil and butter.
The above poster is right you should lay them out on paper towel with salt and draw out all the moister .
egg, then breadcrumbs.... i am italian and thats how my nana from Palermo makes it........
Use the standard breading technique; seasoned flour , eggs ,crumbs
When you make eggplant, you first want to sprinkle salt on all your slices and lay them over paper towels for about 30 minutes - the salt with get a lot of the water to come out so they arent too mushy when you fry them - thats a tip for an 80yr old italian woman i know. Now you want to dip them in egg then breadcrumbs - then egg then breadcrumbs again - twice. Each time you dip, make sure its only a light coating otherwise it will be too thick and may come off when you try to fry it. Keep one hand "clean" and only 1 hand goes in the breadcrumbs. Wipe your hand between dipping so you arent making a mess in your breading bowls. - one last tip: if you like really crispy eggplant, try using panko - panko is Japanese breadcrumbs and they make everything SUPER light and really crispy. they are good for fish too. You'll find them int he ethnic foods section of the supermarket OR in the breadcrumbs section.