Just pour it over the slices of eggplant! 😍 Crispy and delicious, you won’t cook them any other way! Recipe in the comments

How to make Fried Eggplants
Before cooking the eggplant, it’s necessary to salt them. Eggplants have a very high moisture content. Salting draws the water out, so when you cook the eggplants afterward, they absorb much less oil. If you skip the salting process, you will end up with soggy, oily eggplants. The salting should be done for at 30 minutes, after which you can blot them dry with kitchen paper (or towel paper). If you’re in a rush, there is an alternative—the quick microwave salting technique. Sprinkle chopped eggplants with salt and place them in a single layer on kitchen paper. Microwave until the pieces shrink to about half their size—they are now ready to be fried!

Set up a breading staging to dredge your eggplant slices and fry in oil until golden and cooked through.

Do you peel eggplant before frying?
There’s no need to peel the eggplant before frying. The skin is entirely edible, but you might find that the skin on larger eggplants can be tough. Cooking also softens the eggplant, so the skin helps to keep the eggplant slices structured.

Tips
– To prevent the eggplant from getting soggy, you must not skip the salting skip!

– The Fried Eggplant can also be baked in the oven. Place the breaded eggplant on a greased baking tray, spray with cooking oil, and bake at 400°F for 25 minutes, flipping halfway.

– Don’t leave out the eggs as these will serve as the binder for the breadcrumbs. You can use flour instead of breadcrumbs, but the Fried Eggplant might be less crispy and will have a finer texture.