Crunchy Eggplant

1 cup flour
2 eggs
2 tbsp. water
1 cup bread crumbs (preferably Japanese panko)
1 pinch fresh thyme, chopped
1 pinch fresh rosemary, chopped
4 2 inch-thick-eggplant rounds, unpeeled (from the largest eggplant you can find)
6 ounces (3/4 cup) extra-virgin olive oil
4 heaping tbsp. Basil Marinated Tomatoes (recipe here)
8 to 12 "sheets" shaved Parmigiano-Reggiano cheese
salt and pepper

Note: The eggplant can be breaded several hours in advance and refrigerated.

Place the flour in a shallow pan and season with salt and pepper.
Beat the eggs and water in another shallow pan and season with salt and pepper.
Combine the bread crumbs, thyme, and rosemary in a third shallow pan and season with salt and pepper.
Season the eggplant slices with salt and pepper.
Dip an eggplant slice in the flour, shaking off excess, then in the egg-wash, allowing the excess egg to drain back into the pan, then in the bread crumbs, pressing gently to coat evenly. Place on a clean platter and repeat with the remaining slices.
Refrigerate for at least 30 minutes.
Preheat the oven to 500ºF.
Remove the eggplant from the refrigerator 10 minutes before cooking.
Heat the olive oil in a large sauté pan over a high heat for 2 minutes.
Add the eggplant slices, being careful not to crowd them, (cook in 2 batches if your pan is small).
Fry the eggplant until golden brown on both sides, 2 to 3 minutes per side.
Transfer the eggplant to a baking sheet and place in the hot oven for 15 minutes.
Remove from the oven and pat with paper towel to remove any excess oil.
Place each slice on a plate, top with the Basil Marinated Tomatoes, garnish generously with the shaved Parmigiano, and serve.

Source: our friend Tatyana