Kitchen Adventure: Eggplant Parmesan

Eggplant Parmesan

Eggplants
3 cups cornflakes (crushed)
2.5 Tb Parsley Flakes
1 Tb Dried Basil
1 Tb dried Oregano
1/4 c flour
2 eggs
2 Tb milk
1 Tb water
3/4 c flour
Vegetable oil
Pasta Sauce (Separate recipe or use store bought)
Parmesan Cheese

Slice eggplant into desired thickness, sprinkle with salt, and leave to sweat in a colander for 30 min to 1 hour. In a skillet heat up 1/2 inch of oil. In a bowl combine crushed cornflakes, parsley, basil, oregano, and 1/4 c flour. In a separate bowl whisk eggs, milk, water. Put 3/4 c flour in a separate bowl. 

Coat eggplant in flour. Dredge in egg mixture. Then coat again in flour. Dredge in the egg mixture again, and then coat with cornflake mixture. Cook on each side about 2 minutes at a time in the oil (if you cook it hot and fast it won't end up super oily. 

Set aside on paper towel. Top with warm pasta sauce and sprinkle with parmesan. Enjoy!