Italian · Side dish · 65 min
Fried Eggplant
Golden, crackly rounds of eggplant in a Parmesan-flecked breadcrumb crust, fried the way Italian home cooks make melanzane fritte. Salting the slices first pulls out excess water, so the inside cooks to a silky, custard-like softness instead of soaking up oil. A classic flour-egg-breadcrumb coating fried in hot olive oil keeps every piece crisp, light, and never greasy.
italianside-dishvegetarian
