I grew up on eggplant parmesan (eggplant lasagna) But this recipe was so different from how my mom makes it. When my mom makes it, she removes the skin from the eggplant. Then after she slices it (and dries it), she dips it in egg, and adds seasoned breadcrumbs to it. Only then does she deep fry it.
It’s similar to, but yet has a completely different taste from, tempura (because tempura uses batter instead of egg dip with season breadcrumbs). You can eat it as-is, without putting it in the Parmesan, if you don’t slice it lengthwise. It makes a great snack just to have available.
I grew up on eggplant parmesan (eggplant lasagna) But this recipe was so different from how my mom makes it. When my mom makes it, she removes the skin from the eggplant. Then after she slices it (and dries it), she dips it in egg, and adds seasoned breadcrumbs to it. Only then does she deep fry it.
It’s similar to, but yet has a completely different taste from, tempura (because tempura uses batter instead of egg dip with season breadcrumbs). You can eat it as-is, without putting it in the Parmesan, if you don’t slice it lengthwise. It makes a great snack just to have available.