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Every once in a while I get really hungry for a good old fashioned eggplant parmigiana. I tried a bunch of different methods to get the eggplant breaded, but found sometimes the old stand-by works best. So here’s a quick look at breading technique. You need three “stations” to make the breading work the best. The first station is a flour station - simply flour and maybe salt and pepper. The second station is the egg wash station. To make an egg wash take an egg or eggs and beat with a little bit of water (1 Tbls. for each egg should do, you can also use milk or cream). The final station is the breadcrumb station. I like to add some finally grated cheese to the breadcrumbs, but not too much, the cheese can burn when you pan fry.
Step 1 - Coat in flour
Step 2 - Dip in egg wash
Step 3 - Coat in breadcrumbs
I find you can either deep fry or pan fry when you are finished with breading. I prefer pan frying - it’s quicker and less greasy, but it’s all a matter of preference. I hope you have fun breading all sorts of things like eggplant, zucchini, mozzarella, or chicken.