So the recipe calls for Toasted Panko…

 

As if you didn’t have better things to do than to sit around toasting panko breadcrumbs for recipes. Well, I’m here to tell you that it might be worth your time – but only once a year. You can use toasted panko to make anything crispy, give it texture, mimic a “fry,” and even add a unexpected treat to pasta.

So here’s the low down. Buy any brand panko at the standard grocery store. Technically the product is considered Japanese breadcrumbs, so they are likely to be in the ethnic aisle, but check near regular breadcrumbs too.

There are three ways to toast: Microwave (Yes, really), Oven, and in a pan on the stove. I’ve gone ahead and tried all three for you so you don’t have to. Verdict: Pan Toast with a little EVOO. The microwave will leave your plate to hot to handle and will over toast some in some areas and undertoast in others. The oven will take a longer time, and I mine seemed to skip the rich golden brown stage and either unded up barely toasted or burnt. I love then pan method. You can easily use a spatula to get the right toast on all the panko, prevent burning, but still get a deep brown.

Now, go make some Eggplant Parmesan with toasted panko!

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