Crispy Eggplant
Crispy Eggplant delivers a satisfying crunch with every bite, thanks to perfectly breaded and fried slices that balance tender interior with a golden, crackling crust. The dish relies on a few simple but essential steps—salting to remove bitterness, thorough drying to prevent sogginess, and a well-seasoned coating for maximum flavor. A final fry in hot oil transforms humble eggplant into a textural masterpiece, making it an irresistible side or vegetarian main. Worth the effort for its crispy contrast and rich, savory depth.
Ingredients
- Egg Plants1 large
- Breadcrumbs1 cup
- Sesame Seed50g
- Eggs2
- SaltTo taste
- PepperTo taste
- Vegetable OilFor frying
Nutrition
Directions
- 1
Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness.
- 2
2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel.
- 3
3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper.
- 4
4. Heal oil in a large skillet over high heat.
- 5
5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel.
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