Crispy Eggplant

Steps

1. Cut eggplant into 1 cm (0.4-inch) thick slices and place them in a bowl. Sprinkle with salt and let sit for 30 minutes to draw out moisture and reduce bitterness.
2. After 30 minutes, rinse the eggplant slices to remove excess salt and pat them dry with a kitchen towel.
3. In a shallow dish, combine breadcrumbs and sesame seeds. In another bowl, whisk together eggs with a pinch of salt and pepper.
4. Heat vegetable oil in a large skillet over high heat.
5. Dip each eggplant slice into the egg mixture, then coat with the breadcrumb mixture. Fry in the hot oil for 2 to 3 minutes on each side until golden brown. Drain the fried eggplant on a paper towel before serving.