1¾cupoilhigh heat oil: canola, vegetable, peanut or grapeseed
2½cupswaterfor soaking
¼cupsaltfor soaking
shredded ParmesanOptional
Honey Mustard Sauce
2tablespoonsOld style whole grain mustard
1½tablespoonshoney or agave nectar
⅓cupplain yogurt
1teaspoonwhite vinegar
¼teaspoonsalt
Instructions
Using a sharp knife, remove purple skin from eggplant
Cut eggplant in half lengthwise (or rounds--see Recipe Notes)
Place In a large pan and cover with water; generously sprinkle ¼ cup salt over eggplant and water; let it soak for 10-15 minutes
Meanwhile, set up dredging station: using two pie plates, place two lightly beaten eggs in one plate; in the other place the seasoned panko crumbs and italian seasonings ; stir the breadcrumbs and Italian seasonings together to combine
Remove eggplant from salt water and place on paper towel; pat dry
In a heavy-bottom skillet, add oil and bring heat to medium high; about 280-300ºF
Take one eggplant strip and dip it into the egg, coating it well; then dredge it in the panko crumbs.
Place it in the hot oil and allow to cook for 3 minutes
Flip eggplant and cook another 2-3 minutes, or until golden brown
Remove and place on paper towel; lightly garnish with grated Parmesan (optional)
Repeat with remaining eggplant (I cook mine in batches of 3-4, depending upon how big the eggplant strips are--don't crowd them!)
Serve with honey mustard dipping sauce if desired
Notes
Slice eggplant into 8 large strips or rounds; make rounds about ¼ inch thick
Frying tips:
Use a heat-tolerant oil: canola, vegetable, peanut, grapeseed or walnut. Definitely do not use olive oil or you'll catch the kitchen on fire.
Get the oil between 275º-300ºF before you put a stick in. (Use a meat thermometer to determine the heat of the oil.)
If you smell a burning smell about halfway through, don't panic. That's just some of the panko crumbs crisping-up. Just grab another skillet and put oil in it, then continue frying the rest of the eggplant. (Make sure you let the new oil get good and hot.)
Reheating instructions:
Place on baking sheet in 375ºF oven for 10-15 minutes uncovered