Good afternoon, Thanks for the high compliment. The key is fresh ingredients. Our eggplant comes straight from the farmer’s market. We slice it thick—1/2 inch or so. We lightly dip it in buttermilk, then we coat with breadcrumbs we make ourselves, but you should be fine with Italian-style bread crumbs from the store. Our bread crumbs are made from our homemade pasta. We could probably spare some if you’d like to pick some up. Just give us a call first and ask for Andrew or Tiffany. You will fry them in a shallow pan. It is important to use good oil. Make sure you flip them after about a minute. They won’t seem done on the top, but if you leave them in too long, they’ll soak up the oil and become soggy. In total, maybe 2 minutes in the oil. It may take longer in a pan. Just temp the oil.The oil should be @ 350 degrees. You can also put them on a paper towel to soak up some of the oil, but we put them straight into the oven @ 475 degrees with a little sauce and fresh mozzarella on top.
You would need to call the owner of the restaurant for that recipe. I'm not sure if they'll give it to you.
Good question for the cook. I'm sure it has something to do with the seasoning!
That sounds yummy. I hope they reply. If not what time should we come over?😊
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