1. Can I make Crispy Fried Eggplant in advance?

While best served fresh, you can prepare the eggplant ahead of time and reheat it before serving.

2. Can I freeze the breaded eggplant?

Yes, you can freeze the breaded slices before frying. Just fry them from frozen when you're ready to eat.

Vegetable oil or canola oil works best due to their high smoke points.

Sprinkling salt on the slices and letting them sit before cooking helps remove bitternes.

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Slice the eggplant into rounds or sticks and sprinkle with salt. Let it sit for about 15 minutes to draw out moisture.
Set up a breading station: place flour in one bowl, beaten eggs in another, and breadcrumbs (mixed with optional Parmesan and herbs) in a third bowl.
Rinse the eggplant slices and pat dry.
Dip each slice first in flour, then in egg, and finally in breadcrumbs, pressing to coat well.
Heat oil in a frying pan over medium heat.
Fry the breaded eggplant slices in batches until golden brown and crispy, about 2-3 minutes per side.
Drain on paper towels and serve warm.

Use a sharp knife for clean cuts and avoid overcrowding the frying pan to maintain crispiness.