When Michael and I were first married, I made fried eggplant frequently. It was one of the traditional dishes that Michael loved so much. Over time though, we changed the way that we eat and fried foods have become an infrequent treat. That is why Michael was so looking forward to this dish.
Of course, my recipe was a little different than this one. My recipe used seasoned breadcrumbs without toasting them and Marcella uses plain breadcrumbs that are toasted. The rest of the recipe is the same. Start by peeling the eggplant, salting the slices, and letting them drain in a colander for thirty minutes. Then use an egg wash, coat the slices with the toasted breadcrumbs and fry until done. Salt the cooked eggplant and then serve.
What a difference that small change made in the final product. I used the plain breadcrumbs that we sell in our store. These are made from La Bonne Bouche’s French bread and Fazio’s sliced Italian bread. I have to say that I think they are very good. Adding the toasting step, I believe added a depth of flavor to the final product that I was missing before. I thought I would miss the garlic and parsley from the seasoned breadcrumbs, but without them there, the eggplant really shines. Once again Marcella teaches us the joy of simple pleasures. I think Michael will insist that this dish gets added back into our normal dinner routine!