-
1
Preheat the oven to 300.
-
2
Sprinkle the eggplant slices with salt and let stand on a rack set over a rimmed baking sheet for 20 minutes.
-
3
Rinse and pat dry.
-
4
Meanwhile, using a sharp knife, slit the squid bodies lengthwise and lay them flat on a work surface with the insides facing up.
-
5
Using the tip of the knife, score the bodies in 1/8-inch-diagonal diamonds, being sure not to cut all of the way through.
-
6
Cut the squid in quarters lengthwise.
-
7
In a medium bowl, whisk the egg whites with the cornstarch.
-
8
Put the panko in a shallow bowl and season lightly with salt.
-
9
Dip the eggplant rounds in the cornstarch mixture, spreading it thinly with your fingers.
-
10
Dredge the eggplant in the panko, pressing to help the crumbs adhere.
-
11
Transfer the eggplant to a baking sheet.
-
12
In a large skillet, heat 1/4 inch of canola oil until shimmering.
-
13
Add half of the eggplant and fry over moderately high heat, turning once, until golden and crisp, about 5 minutes.
-
14
Drain the eggplant on paper towels and sprinkle lightly with salt.
-
15
Repeat with the remaining eggplant.
-
16
Transfer the eggplant to a wire rack and keep warm in the oven.
-
17
Pour out the oil and wipe out the skillet.
-
18
Add 3 tablespoons of oil to the skillet and heat until smoking.
-
19
Add half of the squid and stir-fry over high heat until curled and lightly browned, about 4 minutes.
-
20
Pour the squid and any accumulated liquid into a bowl.
-
21
Add 3 more tablespoons of oil to the skillet; when it shimmers, add the remaining squid and stir-fry.
-
22
Return all of the squid and any accumulated liquid to the skillet and cook over high heat until the liquid is evaporated, about 2 minutes.
-
23
Add the scallions, season with salt and cayenne and cook until the scallions are tender, about 1 minute.
-
24
Transfer the squid and eggplant to plates.
-
25
Sprinkle with the cashews and serve with lemon wedges.
