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CP general I make Chicken Parm sometimes. I fry the chicken

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File: Chicken-Parmesan.jpg (791KB, 3172x2124px) Image search: [Google]
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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.
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>>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.
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File: image.jpg (39KB, 269x400px) Image search: [Google]
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>>7219385
Did someone say CP?
Thread posts: 7
Thread images: 2


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