• 1 medium eggplant
  • 3 to 4 cups vegetable oil 
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 2 tablespoons water
  • 3/4 cup bread crumbs (we use panko)
  • Pinch kosher salt
  • Black pepper (optional)



  1. Using a sharp knife or vegetable peeler, peel the eggplant; slice it into 1/4 inch thick sticks about 3 inches in length.
  2. Put about 2 to 3 inches of oil in a deep, heavy saucepan and heat to about 370 F.
  3. Put the flour in a shallow bowl or dish. In a second bowl, beat the egg with the water. Put the panko crumbs in a third bowl.
  4. Sprinkle the eggplant pieces lightly with salt and black pepper.
  5. Roll the eggplant pieces in flour, shake off any excess, and then dip into egg mixture.
  6. Roll the strips in crumbs to coat and then fry in the hot oil until golden brown, about 2 to 3 minutes. Turn them as they fry.
  7. Transfer the eggplant strips to paper towels to drain and sprinkle lightly with kosher salt, if desired. Or sprinkle with fresh grated Parmesan cheese.