Instructions

1. Prepare the following, adding each to the same medium bowl as you complete it: Pick the leaves from 1 medium bunch fresh parsley and coarsely chop (about 3/4 cup). Finely chop 2 garlic cloves. Drain and finely chop 1/2 (2-ounce) can anchovy fillets (about 1 packed tablespoon).
2. Finely grate the zest of 1/2 medium lemon into the bowl, then juice the lemon into the bowl. Add 2 tablespoons extra-virgin olive oil and stir to combine.
3. Cut 1 medium Italian or globe eggplant crosswise into 1/4-inch thick rounds (12 to 18 slices).
4. Place in a colander set in the sink and sprinkle with 1 tablespoon kosher salt, making sure the slices are coated all over. Let sit for 30 minutes. Meanwhile, prepare the breading.
5. Place 1/2 cup all-purpose flour and 1/2 teaspoon ground white pepper in a wide, shallow bowl (like a pie plate) and stir to combine. Place 2 large eggs in a second wide, shallow bowl and whisk with a fork to combine. Place 2 cups panko breadcrumbs in a third wide, shallow bowl.
6. When the eggplant is ready, line a baking sheet with paper towels. Place the eggplant on the baking sheet in a single layer. Blot the tops of the slices dry with more paper towels, you may have to blot in more than 1 round. Have a second baking sheet ready (or stack the eggplant on a plate and reuse the first baking sheet, but wipe it dry first).
7. Bread 1 eggplant slice at a time: Place in the flour and toss until evenly coated all over, then shake off any excess flour back into the bowl (or place in a kitchen spider or fine-mesh strainer and shake). Dip in the eggs until coated, then shake off any excess egg back into the bowl. Place in the panko and press until evenly coated on both sides. If there are spots on the eggplant that aren’t covered, sprinkle with some of the panko and press in with your fingertips. Place in a single layer on the baking sheet.
8. Heat 4 cups grapeseed or canola oil in a large cast iron skillet over medium-high heat until 350ºF. Fit a wire rack over a baking sheet. Fry 3 to 4 eggplant slices at a time: Add to the hot oil and fry until golden brown on the bottom, 2 to 4 minutes. Adjust the heat as needed for the oil to stay between 330 and 350ºF. Flip the slices with tongs and fry until the second side is golden brown, 1 1/2 to 3 minutes more.
9. Transfer the eggplant to the wire rack and season with kosher salt. To assemble like crostini, top each eggplant slice with a spoonful of gremolata, sliced prosciutto, baby arugula, or shaved Parmesan cheese (or a combination). Eat immediately.