Crispy Eggplant
personRecipeLibrary
Filipino Vegetarian recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicFilipino speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53072.
Provider record: TheMealDB meal 53072 · updated snapshot-2b3bae4fc1544e15
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 1 large Egg Plants
- 1 cup Breadcrumbs
- 50g Sesame Seed
- 2 Eggs
- To taste Salt
- To taste Pepper
- For frying Vegetable Oil
Video
YouTubeDirections
- 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.
- After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel.
- In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper.
- Heal oil in a large skillet over high heat.
- 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.