1
Set up 3 shallow dishes. Place the seasoned flour in the first one, the beaten eggs and milk in the second, and the breadcrumbs mixed with Parmesan in the third.
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2
Heat oil in a large skillet over medium-high heat. Dredge eggplant slices in flour, dip in egg, then coat with breadcrumbs. Fry in batches until golden brown, about 2-3 minutes per side. Drain on paper towels.
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