Crispy Eggplant

Method7 steps

1. 1

   Step 1: Wash the eggplant (1) and cut it into 1 cm slices. Put all slices in a bowl, sprinkle with the salting salt and leave for thirty minutes to draw out some liquid.

   Rest salted eggplant slices · 30 minUses 1 large eggplant, sliced in step 1 · Salt for salting the eggplant slices, as needed

2. 2

   Step 2: After the thirty-minute rest, rinse the actual salted slices to remove the salt and pat them thoroughly dry with a kitchen towel.

   Uses All salted eggplant slices · Water to rinse the salted slices, as needed

3. 3

   Step 3: Mix all the breadcrumbs (1 cup) and sesame seeds (50g) in a wide bowl or plate to make the dry coating.

   Uses 1 cup Breadcrumbs · 50g Sesame Seed

4. 4

   Step 4: Beat both eggs (2) in a separate bowl with the separate pinch of coating salt (1 pinch) and black pepper to taste.

   Uses 2 Eggs · 1 pinch salt for beaten egg coating · To taste Pepper

5. 5

   Step 5: Heat enough vegetable oil for shallow-frying in a large skillet until hot, adjusting the heat as needed during frying so the coating does not burn.

   Uses Vegetable oil for shallow-frying, enough for the skillet

6. 6

   Step 6: Dip the actual dry eggplant slices first in the beaten egg, then coat with the mixed sesame breadcrumbs. Put the first uncrowded batch in the hot oil and hold any remaining coated slices ready for the following batches.

   Uses All prepared dried slices · Prepared egg coating, as needed · Prepared dry coating, as needed · The hot skillet frying oil

7. 7

   Step 7: Fry the first batch for two to three minutes on each side until golden, crisp and tender, then lift onto paper towels to drain. Repeat with all the held coated slices in uncrowded batches, returning the oil to heat between them. Serve the fried eggplant promptly and discard unused raw-egg coating and crumbs.

   Fry both sides of each eggplant batch · 6 minUses All coated slices and the same frying oil