CP general
I make Chicken Parm sometimes. I fry the chicken by doing the usual fIour>eggs>breadcrumbs thing and then plopping it in a cast iron pan filled with hot canola oil.
I want to start adding fried eggplant (or "aubergine" for you thirdworlders) to the dish to make it better, but I'm not sure if it's as simple to do as I would hope. Let's assume I'm cutting half inch slices of eggplant. Can I just do the flour>eggs>breadcrumbs thing and fry it up? Or is the interior of the eggplant not going to be soft? Do I need to put in the over for a little bit first? I've never used eggplant before.
>>7219385
>cp general
>>7219404
>2016
>pretending not to know its bait
>>7219414
It's not all bait, I seriously want to discuss chicken Parmesan and specifically how to fry the eggplant
So basically; will the eggplant cook faster or slower than the chicken?
I don't know, OP. But I'm lurking for answers because I'd like to do the same.
Also lurking for more pics of tender white breast meat.
Slice and brine the eggplant for at least an hour before you cook it, then fry normally. This is how you make eggplant actually edible.
>>7219385
Did someone say CP?