• 1 egg, beaten 1 tablespoon milk
  • 1 cup Italian style breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 Japanese eggplant, cut into ½-inch thick slices
  • ½ cup all-purpose flour
  • Olive oil, for brushing


  1. WHISK together the egg and milk in a shallow dish. Combine the panko breadcrumbs, salt, and pepper in a separate dish.
  2. CUT the eggplant into ½-inch thick slices.
  3. COAT the eggplant slices with flour, then dip in egg, and roll in breadcrumbs. Dip in egg and breadcrumbs again.
  4. Preheat
  5. BRUSH each side of the eggplant slices with olive oil.
  6. PLACE the breaded eggplant into the preheated in a single layer and cook at 400°F (200°C) for 8 minutes. You may need to work in batches.