Best Fried Eggplant

Heavily salt the eggplant slices on both sides then place in a colander over a bowl for 1 hour. Rinse the eggplant thoroughly and pat the slices dry.

Sprinkle the eggplant lightly with lemon juice.

Combine the flour, crackers, onion powder, and garlic salt in a shallow bowl and mix well.

In another bowl, whisk together the eggs and cold water and season with black pepper.

Preheat 1/4-inch of cooking oil in a large skillet over medium-high heat.

Dip each slice of eggplant into the egg mixture and let any excess drip off. Then dip it into the cracker crumb mixture, pressing lightly so the crumbs stick. Dip the slices again in the egg mixture then place them in a single layer in the hot oil. Cook, turning once, until golden brown on each side.

Remove the browned eggplant to a wire rack over paper toweling to drain. Serve immediately.