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1
Preheat the oven to 200F.
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2
Line a rimmed baking sheet with a brown paper bag.
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3
Peel and cut the eggplant in half crosswise, then cut each half lengthwise into 1/2-inch-thick wedges (like French fries).
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4
Place the wedges in cold water with the kosher salt and soak for about 20 minutes; rinse and drain well.
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5
Pour about 1/2 inch of canola oil into a large skillet and place over medium-high heat until sizzling hot (see Know-how, page 100).
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6
Place the buttermilk, eggs, 1/4 teaspoon of the sea salt, and 1/4 teaspoon of the pepper in a shallow bowl and whisk to combine.
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7
Combine the flour, dried bread crumbs, fresh bread crumbs, Parmesan cheese, remaining 1/4 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a separate shallow bowl and stir to mix.
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8
Dip each eggplant wedge into the buttermilk mixture and dredge in the bread crumb mixture to coat evenly, shaking off any excess.
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9
Working in batches if necessary to avoid overcrowding the skillet, place the wedges in the hot oil and fry for about 3 minutes per side, until golden brown and crispy around the edges.
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10
Use tongs or a slotted spatula to transfer the fried eggplant to the prepared baking sheet to drain.
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11
Place in the oven to keep warm and repeat the process with the remaining eggplant.
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12
Serve hot with Sugared Tabasco Sauce.
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13
Place about 1/4 cup confectioners sugar on a small plate or bowl.
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14
Add 6 to 8 dashes of Tabasco sauce and stir to mix and form a thick sauce.
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15
Add more hot sauce as needed or to taste.
