Eggplant Or Chicken Or Veal Parmigana

1. 1

   Slice eggplants into 1/4 to 1/2-inch rounds.

2. 2

   Place in colander, salted.

3. 3

   Place a heavy bowl on top (you can fill it with water to make bowl heavier).

4. 4

   Let sit 1 to 2 hours and gently squeeze excess liquid (this step removes most of bitter taste). Add milk or water to eggs and beat in bowl.

5. 5

   Place bread crumbs in separate bowl.

6. 6

   Coat pieces (eggplant, chicken or veal cutlets) with egg mixture and then coat with bread crumbs.

7. 7

   When all pieces are coated, fry to light-medium golden brown, or bake on cookie sheets at 350u00b0.

No additional tips available.