Shelly's Recipe

Crispy Eggplant

Category: Eggplant

2 Japanese eggplant, sliced lengthwise into 1/4 inch pieces and soaked in 16 cups cold water with 2 tablespoons salt
1 cup ground panko bread crumbs
2 whole eggs
1/2 cup all-purpose flour, seasoned with salt
8 cups vegetable oil, for frying

Soak eggplant for at least 1 hour then remove from water and dry on paper towels.

Crack and whisk eggs with 1 tablespoon cold water and place in a large shallow bowl. Bread eggplant as follows: Coat in flour and dust off excess, dip in egg wash, then coat in breadcrumbs.

Heat oil to 350 degrees and flash fry eggplant until golden brown and crispy. Pat dry on paper towels and season with salt.