A unique take on eggplant parmesan, featuring thinly sliced mini eggplants in a 'curly' shape, double-dredged, fried or air-fried, and topped with melted mozzarella.
Start off by slicing the top part of the mini eggplant. Place a wooden skewer in the center of the sliced part of the eggplant. Using your knife, slice the eggplant on a diagonal using the wooden skewer as a guide to help prevent it from cutting through. Fan the eggplant out with your hands and then set it aside. Add 1 cup of all purpose flour to a bowl or tray, 4 beaten eggs to another, and 2 cups of Italian breadcrumbs to a third tray. Add 1 cup of grated parmesan cheese to the Italian bread crumbs. Coat the eggplant in the all purpose flour, then into the egg wash. Add it to the breadcrumb mixture and then back in the egg wash and back in the bread crumbs for a double dredge. Fry the eggplant in 375 degree F oil for 3 minutes or alternatively air fry at 400 degrees F for 8 minutes. When they come out of the fryer, add a slice of mozzarella on top, then broil or hit it with a torch for bubbling deliciousness.
