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How to make it

  • 1. Prep your stuff. Peel and slice the eggplant, Place the flour and egg each in 2 small bowls. Make the fresh breadcrumbs and put those in a third bowl. Add the 1/2 teaspoon of salt to the egg and whisk to combine. Season the bread crumbs with the breadcrumb spices and stir with a fork or your hands to thoroughly combine.
  • 2. Dredge each piece of eggplant in the flour or cornstarch, coating thoroughly and then shaking to remove any excess.
  • 3. Coat each piece with the egg, then dredge in the bread crumb mixture, pressing to make the bread crumbs adhere. Transfer the eggplant pieces to a rack or to paper towels to let them dry slightly before frying.
  • 4. In a deep, heavy skillet heat 1½ inch (About 3.5-4 cm) of vegetable oil to 375⁰ F (190° C).
  • 5. Fry the eggplant pieces, in batches if necessary, for about 1 minute on each side, or until golden brown. Transfer with tongs to paper towels to drain. Sprinkle lightly with salt before serving.
  • Marinara is the traditional sauce for this but we change sauces as mood dictates. Sour cream, grated parmesan, a squeeze of fresh lemon juice or a light vinaigrette dressing are some options.

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