Parmesan and Panko Crusted Eggplant with Comeback Dipping Sauce — Robert St. John

Name: Parmesan and Panko Crusted Eggplant with Comeback Dipping Sauce — Robert St. John
Ingredients: 1 large eggplant, cut into 3-inch long squared sticks, (3 inches x 1 /2-inch x 1 /2-inch) about the size of a forefinger.; 1 Tbsp kosher salt; 1 cup seasoned flour; 1 cup egg wash (3 eggs beaten with 1/4 cup water); 1 1/2 cup Panko bread crumbs; 2 tsp black pepper; 1 cup freshly grated parmesan cheese; 1 Tbsp finely chopped parsley; Vegetable or peanut oil for frying

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Place cut up eggplant in a colander and sprinkle with the kosher salt. Allow the eggplant to drain for one hour. Preheat oil in a fryer or deep cast iron…

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Ingredients

1 large eggplant, cut into 3-inch long squared sticks, (3 inches x 1 /2-inch x 1 /2-inch) about the size of a forefinger.
1 Tbsp kosher salt
1 cup seasoned flour
1 cup egg wash (3 eggs beaten with 1/4 cup water)
1 1/2 cup Panko bread crumbs
2 tsp black pepper
1 cup freshly grated parmesan cheese
1 Tbsp finely chopped parsley
Vegetable or peanut oil for frying