I read about a different method for crispy breaded eggplant that I had to try to believe. The award winning celebrity chef and food author chef Selin Kiazim said that for the crispiest eggplant to peel and roast it first before basic panko breading and to fry in ghee (clarified butter). Today I didn’t follow her recipe but I did sure try her method and it gave me the greatest results. Shattering crisp eggplant that isn’t soggy or oily at all. The inside is only creamy and meaty. This is the best eggplant that I have ever fried. I had to try it to believe it. *********A word of warning…To pull this off you will need a very good vegetable peeler. Not like one you buy from Walmart or the grocery store. You need a heavy duty vegetable peeler. I got mine from a home show. This thing can peel a butternut squash.

First the eggplant gets peeled and partially sliced…..(leave connected at stem) because the breading slides off of the skin sometimes.

Then do your basic flour, eggs, panko crumbs. Make sure that each bin is seasoned along the way.

I rubbed a small amount of non-stick spray on the bottom of my baking sheet…..Nothing else…no salt or added oil. This goes in a 400 degree F oven until the eggplant is soft……Timing can differ greatly……really TINY eggplants might only need 20 minutes and if you have a REALLY BIG eggplant it can take maybe up to an hour. I think for the best results you will want to use smaller eggplants that are a little sweeter.

After the eggplants were roasted I let them cool till I could handle them and dredged them in the flour mixture.

My trick for the eggs is to add a spoonful of Amore French Mustard….It’s mild but delicious and very smooth and does a great job to season the eggs and it also makes any breading stick better. Last is a coating of seasoned panko (I used whole wheat panko).

Then on just slightly over medium heat you fry up the eggplant in butter. It fries up pretty fast. Men were smaller eggplants and only took around 2-3 minutes a side.

A cooling rack is the correct way to let the eggplants cool.

I’ll be honest and admit that I didn’t use my coloring rack today and used paper towels on sheet pan and this still worked out perfect.

Then you get these adorable eggplants that might look like this.

What you do with your eggplant is up to you.

Today I reheated mine with a mixture of cheeses, tomato sauce on top of the cheese and fresh basil. Still CRISP not soggy anywhere and meaty not soggy eggplant.

A special THANKS!!!!!! to Chef Selin Kiazim for this eggplant method. This makes GREAT Crispy Eggplant!