Crispy Eggplant
Golden, sesame-crusted eggplant slices fried until crisp and tender.
- 45 min
- 280 kcal
- Vegetarian
- Filipino
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Slice the eggplant into 1 cm (0.4-inch) slices.
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Step 2:
Place the eggplant slices in a bowl and sprinkle them with salt.
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Step 3:
Let the eggplant sit for 30 minutes to release some of its liquid and bitterness.
30 min -
Step 4:
After 30 minutes, rinse the eggplant slices to remove the salt and pat them dry with a kitchen towel.
30 min -
Step 5:
Place the breadcrumbs and sesame seeds in a large bowl or on a plate.
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Step 6:
In another bowl, beat the 2 eggs with a pinch of salt and pepper.
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Step 7:
Heat the oil in a large skillet over high heat.
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Step 8:
Dip the eggplant slices in the egg, then coat them in the breadcrumb mixture and place them in the hot oil.
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Step 9:
Fry for 2 to 3 minutes on each side, or until golden brown.
2–3 min -
Step 10:
Drain the fried eggplant on a paper towel.
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