CRUNCHY EGGPLANT PARMESAN
Steps:
- Place the flour in a shallow pan and season with salt and pepper. Beat the eggs and water in another shallow pan and season with salt and pepper. Combine the bread crumbs, thyme, and rosemary in a third shallow pan and season with salt and pepper. Season the eggplant slices with salt and pepper. Dip an eggplant slice in the flour, shaking off any excess, then in the egg-wash, allowing the excess egg to drain back into the pan, then in the bread crumbs, pressing gently to coat evenly. Place on a clean platter or pan and repeat with the remaining slices. Refrigerate for at least 30 minutes. Preheat the oven to 500 degrees. Remove the eggplant from the fridge 10 minutes before cooking. Heat the olive oil in a large saute pan over high heat for 2 minutes. Add the eggplant slices, being careful not to crowd them. Fry the eggplant until golden brown on both sides, 2 to 3 minutes per side. Transfer the eggplant to a baking sheet and place in the hot oven for 5 minutes. Remove from the oven and pat with paper towels to remove any excess oil. Place each slice on a plate, top with the Basil-Marinated Tomatoes, garnish generously with the shaved Parmigiano, and serve.
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