Step 1: Prepare the Eggplant

Wash, peel, and cut the top off the eggplant. Slice it lengthwise into even, approximately 1/4-inch thick slices.

Step 2: Salt the Eggplant Slices

Arrange the slices on a plate and sprinkle generously with salt on both sides, rubbing it in. Let the slices sit for 10-15 minutes to draw out moisture and bitterness.

Step 3: Rinse and Dry the Slices

After 10-15 minutes, rinse the eggplant slices under cold water to remove excess salt. Pat them completely dry with paper towels. This step is crucial for a crispy coating.

Step 4: Prepare the Breading Stations

Set up three separate bowls. In the first bowl, add rice flour and a pinch of salt (this is optional for an extra crispy layer). In the second bowl, combine all-purpose flour, cornstarch, salt, garlic powder, and black pepper; gradually add water and whisk to create a smooth batter that is slightly runnier than pancake batter. In the third bowl, mix together the breadcrumbs, salt, black pepper, garlic powder, paprika, red chili flakes, grated Parmesan cheese, and dried oregano.

Step 5: Coat the Eggplant Slices

Take one dry eggplant slice. First, dredge it in the rice flour (if using), ensuring both sides are coated. Next, dip the slice into the wet batter, covering it completely. Let any excess batter drip off. Finally, place the battered slice into the breadcrumb mixture and press gently to coat both sides thoroughly.

Step 6: Shallow Fry the Eggplant

Heat a few tablespoons of oil in a frying pan over medium heat. Once the oil is hot, carefully place the breaded eggplant slices in the pan. Fry for 3-4 minutes on each side, until they are deep golden brown and crispy.

Step 7: Drain and Garnish

Remove the fried eggplant from the pan and place it on a wire rack to drain excess oil. Garnish with a sprinkle of extra grated Parmesan cheese and chopped fresh parsley. Serve immediately while hot and crispy.

• Salting the eggplant slices for 10-15 minutes helps remove bitterness and excess moisture, which is key for a crispy result.

• Pat the eggplant slices completely dry after salting and rinsing to ensure the coating sticks well.

• For an extra thick and crispy coating, use a preliminary dredge in rice flour before dipping in the wet batter.

• Fry on medium heat to ensure the eggplant cooks through without burning the breadcrumb coating.

• Place the fried eggplant on a wire rack instead of a paper towel to allow air to circulate, keeping the bottom from getting soggy.

• The rice flour dredge is optional; you can skip it and go directly from the raw slice to the wet batter for a slightly thinner coating.

• Serve with marinara sauce for dipping.