Eggplant Milanese

Instructions

1. Add flour, eggs and breadcrumbs to three separate shallow bowls. Whisk 1 tablespoon cold water into eggs until well combined. Season breadcrumbs with salt and pepper, if desired.
2. Place a baking rack onto a sheet pan. Dredge eggplant slices in flour, shaking off excess. Dip in egg mixture, letting excess drip off, then coat with breadcrumbs, pressing to adhere. Transfer to baking rack.
3. Heat oil in a large, high-sided pan over medium heat. Working in batches, add eggplant to pan and cook until golden and crisp, 3–4 minutes per side.
4. Remove baking rack from sheet pan and line with paper towels. Transfer cooked eggplant to the paper-towel-lined pan and let drain. Season with salt, if desired. Serve immediately with lemon wedges.