1 Red Dog eggplant
3/4 tsp. salt, plus more for seasoning
1/2 cup all-purpose flour
1-2 eggs
1/4 cup milk
1 3/4 cups panko breadcrumbs with Italian seasoning
1/4 cup grated parmesan cheese
1/4 tsp. ground black pepper
Vegetable oil, for frying
1 Tbsp chopped fresh parsley
Marinara or tomato sauce, for serving

Cut the eggplant into 1/2-inch thick slices. Line 2 large sheet trays with paper towels and lay the slices on top in a single layer. Season with a light sprinkle of salt all over both sides of the eggplant. Set aside for 45 minutes, then pat each slice dry with a paper towel.

Meanwhile, place the flour on a plate. In a wide, shallow bowl, whisk together the eggs and milk. In another wide, shallow bowl, combine the panko breadcrumbs, parmesan cheese, salt, and pepper.
Working 2 to 3 slices at a time, dredge the eggplant in the flour to coat completely, dip in the egg mixture, then coat in the breadcrumb mixture. Preheat the oven to 200°F.

Meanwhile, heat a large skillet filled with about 1/4-inch of oil over medium-high heat. Heat until very hot (about 350°F). Working in batches, cook 4 to 5 slices of eggplant in a single layer until golden brown on each side, about 3 minutes total. Remove from the oil and transfer to a wire rack set over a sheet tray (or a sheet tray lined with paper towels). Hold the fried eggplant warm in the oven. Continue to fry the eggplant slices, adding more oil as needed to the skillet. Sprinkle with parsley and season with salt. Serve with marinara sauce if you like.