Crispy Eggplant

Instructions

1. 1

   Prepare Eggplant Slices

   8 min

   Slice the eggplant into pieces that are approximately 1 cm (0.4 inches) thick. Place the slices into a bowl and generously sprinkle with salt. Allow them to rest for about 30 minutes; this process will help draw out moisture and reduce any bitterness in the eggplant, resulting in a better texture.

2. 2

   Rinse and Dry Eggplant

   5 min

   Once the 30 minutes have passed, take the eggplant slices and rinse them under cold running water to remove the excess salt. After rinsing, use a clean kitchen towel to gently pat each slice dry, ensuring they are moisture-free for better frying results.

3. 3

   Prepare Breading Station

   6 min

   In a shallow dish, mix together breadcrumbs and sesame seeds thoroughly, ensuring an even distribution. In a separate bowl, crack the eggs and whisk them together with a pinch of salt and black pepper to taste until well combined and slightly frothy.

4. 4

   Heat Oil for Frying

   3 min

   In a large skillet, pour in enough vegetable oil to cover the bottom and place it over high heat. Allow the oil to heat up until it shimmers; this indicates that it is hot enough for frying, which is crucial for achieving a crispy texture.

5. 5

   Fry Eggplant Slices

   45 min

   Take each eggplant slice and first dip it into the egg mixture, ensuring it is fully coated, then transfer it to the breadcrumb mixture, pressing lightly to adhere the crumbs. Carefully place the coated slices into the hot oil and fry for about 2 to 3 minutes on each side, or until they turn a beautiful golden brown. Once cooked, drain the fried eggplant on a paper towel to absorb any excess oil before serving.

FAQ