Ultimate Fried Eggplant (Aubergine)

1. 1

   Beat egg in a small bowl along with 1/2 teaspoon salt.

2. 2

   Put cornstarch in a second small bowl and breadcrumbs in a third.

3. 3

   Cut eggplant crosswise into slices approximately 1/2-inch thick.

4. 4

   (If you prefer thinner slices, that will work fine, but you may need additional cornstarch and bread crumbs to get everything coated well.) Dredge each slice in cornstarch, coating thoroughly on both sides.

5. 5

   Tap gently against the side of the bowl to knock off excess.

6. 6

   Dip eggplant in beaten egg, coating each side lightly but thoroughly.

7. 7

   Dredge in crumbs, pressing firmly enough that the breading sticks.

8. 8

   Allow coated eggplant to dry briefly on paper towels.

9. 9

   Pour enough oil in a heavy skillet to cover slices about halfway.

10. 10

    Heat to 375 degrees.

11. 11

    Fry eggplant for one to two minutes on each side, until golden brown.

12. 12

    Drain on paper towels and sprinkle lightly with salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.