Crispy Eggplant

Vegetarian · Filipino classic.

Ingredients

• 1 large Egg Plants
• 1 cup Breadcrumbs
• 50g Sesame Seed
• 2 Eggs
• To taste Salt
• To taste Pepper
• For frying Vegetable Oil

Method

1. Continue cooking — 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. Continue cooking — After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel.
3. Continue cooking — In a large bowl/plate place breadcrumbs and sesame seeds.
4. Continue cooking — In another bowl beat 2 eggs with pinch salt and pepper.
5. Heat the pan — Heal oil in a large skillet over high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil.
6. Fry — Fry 2 to 3 minutes on each side, or until golden brown.
7. Drain — Drain on a paper towel.

More Philippines recipes

• Beef Asado
• Beef Caldereta
• Beef Mechado
• Bistek
• Eggplant Adobo
• Grilled eggplant with coconut milk