I love breaded eggplant, thin sliced, crispy on the outside, tender on the inside. Mine never works out. The eggplant is either always dry, the coating comes off. I don't know what I am doing incorrectly. My breaded zucchini is fine.
I have tried the flour, egg and seasoned breadcrumbs. Tried without the flour too.
I want to make a platter for a sandwich party to go with veal parm.