BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL VEGETABLES, FRUITS, SALADS, SALSAS, SLAWSFRIED JAPANESE EGGPLANT
Ingredients:
½ cup AP flour
¼ tsp sea salt
2 eggs, lightly beaten with 2 TBS water
1 cup panko
2 medium Japanese eggplant, sliced on bias
1 qt vegetable oil, for frying, 360ºF
As needed sea salt
Method:
Place flour and salt in a small bowl; place eggs and panko each in separate small bowls as well.
Place eggplant in flour to coat well. Dust off and dip in egg. Lift eggplant out of egg and allow excess to drip off. Place eggplant in panko and press to coat well. Place breaded eggplant pieces on parchment-lined pan and refrigerate for a minimum of 1 hour before frying. Fry in oil until browned and crisp, turning in oil as they cook; remove and drain on paper towels. Season with sea salt and serve.
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