- Deep fryer or deep saucepan with high walls
- Clean kitchen towels
- Non-stick baking mat
- Cutting board
- Chef's knife
- Mixing bowls (2 sets: one for dry ingredients, one for wet ingredients)
- Whisk
- Measuring cups and spoons set
- Digital scale for precise measurements
- Eggplant slicer or mandoline slicer (optional but recommended)
2 large eggplants (2 pounds total)
1 1/4 teaspoons salt, divided
Olive oil (for brushing and frying)
2 large eggs
3/4 cup finely grated Parmesan cheese
1 1/4 cups plain dry breadcrumbs, divided
1/4 cup finely chopped fresh Italian parsley
1 tablespoon chopped fresh thyme
1/4 teaspoon ground black pepper
1 1/2 tablespoons all purpose flour
4 ounces smoked mozzarella cheese,* cut into 1/2-inch cubes (about 20 cubes)
*Also called mozzarella affumicata; available at some specialty foods stores and at cheese shops.
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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