Parmesan and Panko Crusted Eggplant with Comeback Dipping Sauce

When prepared correctly, there is a buttery quality to the eggplant in this recipe. These should be served immediately. Comeback sauce is the perfect accompaniment; the pepper jelly dipping sauce would work well, too. Panko bread crumbs are also called Japanese bread crumbs. They are perfect for this recipe as they add texture and crunch.

Ingredients

1 large eggplant, cut into 3-inch long squared sticks, (3 inches x 1 /2-inch x 1 /2-inch) about the size of a forefinger.

1 Tbsp kosher salt

1 cup seasoned flour page

1 cup egg wash (3 eggs beaten with 1/4 cup water)

1 1/2 cup Panko bread crumbs

2 tsp black pepper

1 cup freshly grated parmesan cheese

1 Tbsp finely chopped parsley

Vegetable or peanut oil for frying

Instructions

Place cut up eggplant in a colander and sprinkle with the kosher salt. Allow the eggplant to drain for one hour.

Preheat oil in a fryer or deep cast iron skillet to 350.

Three-bowl breading procedure: Place seasoned flour in the first bowl, egg wash in the second, and breadcrumbs, cheese, parsley and black pepper in the third.

Dredge eggplant sticks in the flour, shaking off excess. Dip into egg wash, then into breadcrumb mixture. Coat eggplant sticks thoroughly.

Fry eggplant sticks four to six at a time until golden brown. Place on paper towels to drain Serve with Comeback Sauce.

Yield: 25-30 sticks

Recent Recipes

Grilled Tripletail with Lump Crab and Chive Beurre Blanc

Tripletail has always been my favorite Gulf fish. The old-timers used to say, "If you can see a tripletail, you can catch a tripletail." They have this peculiar habit of floating near the surface around buoys, crab traps, and other floating objects, often lying on their sides and appearing almost lifeless. This behavior makes them easy to spot and, if you're quick with your cast, easy to hook. The meat is mild, white, and flaky—perfect for grilling. Pairing it with lump crab and a chive beurre blanc elevates this dish to something truly special.

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

RobertStJohn.com