Eggplant Parmesan Cutlets

We follow this process for freezing eggplant parmesan cutlets. Buy in bulk when eggplants are in season and make delicious, homemade eggplant parmesan all winter long. Can your own tomato sauce and all you need to buy is the mozzarella. 

Ingredients

10 medium eggplants

2 qt. peanut oil (combine two pans into one towards the end)

flour

Egg mixture: 

12 to 13 eggs

1/2 c. water

Breading (will need multiple rounds): 

1/2 bag Panko bread crumbs (from a big box from BJ's or Sam's Club)

1/2 tbsp. dried marjoram

1/2 tbsp. dried thyme

1/2 tbsp. dried basil

1/2 tbsp. dried oregano

1/3 tbsp. parsley

Directions

You will do many, many rounds of this technique. Peel and slice eggplant. Salt and pepper both sides. Coat in flour. Dunk in egg mixture. Coat in breading mixture. Fry in peanut oil. Cool completely on cookie racks. Using a fan in the kitchen speeds up the process of cooling. Bag in freezer storage bags with parchment paper in between layers of eggplant. Makes about 100 cutlets.