Eggplant Parmesan

• 12 rounds eggplant, 1/3-inch, peeled
• 1 quart buttermilk
• 2 cups plain Asian breadcrumbs (panko)
• 1 tablespoon Parmesan powder
• 1 tablespoon chopped fresh parsley
• 1 teaspoon minced fresh thyme
• 2 quarts vegetable oil
• 2 cups all-purpose flour
• 2 cups egg wash (equal parts egg and milk)
• Salt and ground pepper
• 3 cups red sauce
• 1 pound cooked linguine
• 1 cup shredded Parmesan, reserved for plating

1. For the eggplant, place the rounds in the buttermilk and allow to soak for 2 hours.
2. During soaking, mix the breadcrumbs, cheese powder, parsley and thyme in a bowl, mixing well.
3. Once the eggplant is soaked, preheat the oil to 350 degrees F in a deep-fryer or large, heavy-bottomed pot.
4. Dredge each eggplant round in the flour, egg wash and finally the breadcrumbs, ensuring to coat well.
5. Once breaded, fry the eggplant, in batches, for 1 1/2 minutes.
6. Flip and finish for a final 1 minute.
7. Then remove to paper towels and allow excess oil to drain.
8. Season with salt and pepper.
9. Next, in a saucepan, warm the prepared red sauce until on the verge of simmering.
10. Then add the cooked pasta and stir.
11. Warm for 2 minutes.
12. After heating, remove and portion to plates and top with 2 slices cooked eggplant.
13. Finish with the reserved Parmesan.

rounds eggplant, buttermilk, breadcrumbs, parmesan powder, parsley, thyme, vegetable oil, flour, egg wash, salt, red sauce, linguine, shredded parmesan

Taken from www.foodnetwork.com/recipes/robert-irvine/eggplant-parmesan-recipe2.html (may not work)