Fried Eggplant

Name: Fried Eggplant
Yield: 6
Ingredients: 3 to 4 small eggplants, no more than 5 cm in diameter; 1 beaten egg; all-purpose flour; 1/3 cup of oil (or enough to cover 1/2 cm of the bottom of a pan during frying); 2 tablespoons of salt

1
3 to 4 small eggplants, no more than 5 cm in diameter
2
1 beaten egg
3
all-purpose flour
4
1/3 cup of oil (or enough to cover 1/2 cm of the bottom of a pan during frying)
5
2 tablespoons of salt

Ingredients

1
3 to 4 small eggplants, no more than 5 cm in diameter
2
1 beaten egg
3
all-purpose flour
4
1/3 cup of oil (or enough to cover 1/2 cm of the bottom of a pan during frying)
5
2 tablespoons of salt

Directions

1
Wash and dry the eggplants
2
Slice into thin, uniform rounds; season lightly and let sit in a bowl for several hours
3
Before cooking, pat the eggplants dry with a cloth
4
Gently coat with flour (or first with flour and then with the beaten egg) and fry some pieces at once in hot oil
5
Flip when the pieces golden brown on one side
6
Drain quickly on paper towels and serve immediately
7
Serve 6 times.