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1
Cut the eggplant into 1/2-inch-thick slices; salt them if large and time allows.
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2
Preheat the oven to 200F.
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3
Set out the flour, bread crumbs, and beaten eggs on plates or shallow bowls next to each other on your counter and have a stack of parchment or wax paper ready.
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4
Season the eggs liberally with salt and pepper.
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5
Rinse and dry the eggplant.
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6
Dredge the slices, one at a time, in the flour, then dip in the egg, then dredge in the bread crumbs.
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7
Stack the breaded cutlets between layers of wax paper and then transfer the stack to chill in the refrigerator for at least 10 minutes and up to 3 hours.
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8
Put the oil and/or butter in a deep pan on the stove and turn the heat to medium-high; when the oil, is readyabout 350Fa pinch of flour will sizzle in it.
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9
Put in a few of the eggplant slices; cook in batches as necessary, being sure not to crowd the pan, adding additional oil to the pan as necessary.
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10
Turn the eggplant slices as soon as theyre browned, then cook the other side.
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11
The total cooking time should be 5 minutes or less.
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12
As each piece is done, transfer it first to paper towels to drain briefly, then to an ovenproof platter, and transfer the platter to the oven.
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13
Serve as soon as all the pieces are cooked, garnished with the parsley, with the lemon wedges on the side.
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14
Celery Root Schnitzel.
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15
The history of vegetarianism in central Europe led to the mainstreaming of this dish, which is terrific: Substitute celery root (or potato, beet, or rutabaga) for the eggplant, cutting it into 1/4-inch-thick slices and cooking for about 10 minutes total.
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16
Proceed with the recipe.
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17
Sesame-Fried Eggplant.
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18
An Asian-style variation, thats, great with any soy-based dipping sauce : Use 2 cups of bread crumbs and 1 cup of sesame seeds for the final dredging.
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19
Replace some of the oil or butter (2 to 3 tablespoons) with sesame oil.
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20
Coconut-Fried Plantains.
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21
A totally tropical appetizer, side dish, or dessert: Substitute 4 or 5 yellow to yellow-black plantains for the eggplant; peel and cut straight or diagonal into about 1/4-inch:-thick slices.
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22
Use 1 1/2 cups bread crumbs and 1 1/2 cups shredded coconut for the final dredging.
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23
Grain-Fried Butternut Squash.
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24
Replacing part or all of the bread crumbs with ground grains adds a nutty flavor: Substitute about 2 pounds peeled and sliced butternut squash for the eggplant.
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25
Use 3 cups ground oats or barley instead of the bread crumbs for the final dredging.
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26
Fried Onion Rings, Streamlined.
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27
A simple coating of flour makes for a slightly less crunchy and really simple onion ring; these make a fantastic garnish too: Substitute 2 thinly sliced onions for the eggplant.
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28
Omit the bread crumbs and eggs; dredge the onion rings in just flour and fry until golden brown.
