Updated: Nov 7, 2020
5 cups tap water
2 tablespoons Kosher salt, for soaking
salt and pepper
1/2 cup all purpose flour
1/2 cup water
1 cup Panko bread crumbs
2 tablespoons vegan Parmesan cheese
1/2 cup canola oil for frying
Quickly rinse the eggplant under running water, then cut off each end using a chef's knife.
Slice eggplant into 1/2 inch wheels, skin on. Thicker if you like thick slices or thinner if you prefer cooking.
In a large bowl stir together tap water and salt and mix until some of the salt has dissolved.
Submerge sliced eggplants in salt water and weigh down with a small plate so they stay submerged. Let soak for 30 minutes. This process will remove the bitterness of the eggplants.
After soaking for about 30 minutes, remove eggplants from water and try each slice on a paper towel, then season with salt and pepper or you favorite seasoning on each side.
In a small bowl combine all purpose flour and the 1/2 cup of water and whisk until it become a smooth batter.
I another bowl combine Panko and vegan Parmesan cheese and mix well.
Dip a slice of eggplant into batter until it is coated on all sides. Let drip off and place in panko-cheese mix and coat on both sides. Lightly press down to make panko mix stick.
Repeat with remaining slices of eggplants.
In a non-stick saute pan heat oil over moderate heat.
Carefully lower breaded eggplant slices into hot oil and fry until golden brown and crispy on each side, about 1-1/2 minutes.
Place on plate lined with a paper towel to absorb any remaining oil..
Serve hot with you favorite vegan tomato or dipping sauce sauce.