Eggplant Schnitzel

Instructions

1. Prepare the eggplant
   Sprinkle eggplant slices with salt and place in a colander. Let them sit for 15 minutes to draw out bitter juices. Pat dry thoroughly with paper towels.
2. Set up breading station
   Prepare three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan, oregano, garlic powder, and paprika.
3. Bread the eggplant
   Dredge each eggplant slice first in flour (shaking off excess), then dip in egg, and finally coat with the breadcrumb mixture, pressing gently to adhere. Place breaded slices on a baking sheet.
4. Heat the oil
   In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until it reaches about 350°F (175°C), or until a breadcrumb sizzles when dropped in.
5. Fry the schnitzel
   Working in batches, fry the eggplant slices for 2-3 minutes per side until golden brown and crispy. Be careful not to overcrowd the pan. Transfer to a paper towel-lined plate to drain excess oil.
6. Season and serve
   Sprinkle the hot eggplant schnitzel with a little salt while still warm. Serve immediately with lemon wedges for squeezing over the top. Traditional accompaniments include potato salad, cucumber salad, or a simple green salad.