Crispy Eggplant

Steps

1. 1

   Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. Allow them to sit for 30 minutes to render some of their liquid and bitterness.

2. 2

   After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel.

3. 3

   In a large bowl or plate, place breadcrumbs and sesame seeds. In another bowl beat eggs with a pinch of salt and pepper.

4. 4

   Heat oil in a large skillet over high heat.

5. 5

   Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel.