Fried Asian Eggplant

1. 1

   Set the eggplant slices on a large rimmed baking sheet and sprinkle each side with salt.

2. 2

   Let the eggplant stand for 30 minutes, then pat dry with paper towels.

3. 3

   Preheat the oven to 350.

4. 4

   In a large saucepan, heat 1 inch of oil to 350.

5. 5

   Set a rack on a rimmed baking sheet near the stove.

6. 6

   Dust the eggplant slices with Wondra.

7. 7

   Working with 6 slices at a time, fry the eggplant until browned and tender, about 1 minute per side.

8. 8

   Using a slotted spoon, transfer the fried eggplant to the rack and let drain.

9. 9

   Repeat with the remaining eggplant, adjusting the heat as necessary to keep the oil at 350.

10. 10

    Reheat the eggplant in the oven for about 3 minutes, then serve.

No additional tips available.