Fried Eggplant

I slightly followed this recipe by Emeril, but kind of just made things up as I went along. These were so good! I highly recommend serving them with a side of marinara sauce.

Ingredients:

• 1 eggplant
• 2 eggs
• 1 cup (or more) flour or cornstarch
• 1 cup (or more) Italian bread/panko crumbs
• salt
• Expeller Pressed Coconut oil for frying (if you're going to fix anything at a high heat, it's best to use coconut oil as it is much better for you than canola or any other kind of frying oil. Olive oil is not recommend at high temps.

Directions:

1. Slice eggplant into 1/4 inch thick rounded slices.
2. Salt generously and allow to "sweat" for about 30min in a bowl or colander. Place on paper towels to remove excess moisture.
3. Dredge eggplant slices in flour or cornstarch, then egg then bread crumb mixture.
4. Place on a paper towel to dry a little before frying.
5. Heat oil in large pan over medium-high heat. You'll know it's hot enough when a little water hitting the oil causes a big sizzle.
6. Place eggplants into the frying pan. They will brown really quickly, so be sure to watch them carefully. Repeat this process until all the eggplants have been fried. You may need to add more oil after each batch.
7. Place fried eggplant on a paper towel to dry.
8. Top with some Parmesan, serve with a side of marinara and Enjoy!