Crispy Filipino-Style Eggplant

Golden slices of eggplant coated in breadcrumbs and sesame seeds — a simple and appetizing vegetable dish that turns out incredibly crispy and aromatic.

Ingredients

• 1 pcs Eggplant
• 1 cup Breadcrumbs
• 50 g Sesame seeds
• 2 pcs Egg
• to taste Salt
• to taste Black pepper
• to taste Vegetable oil

Instructions

1. Cut the eggplant into slices approximately 1 cm thick. Place them in a bowl, sprinkle generously with salt, and let sit for 30 minutes — during this time the vegetable will release excess moisture and bitterness.
2. After resting, rinse the eggplant slices from salt and pat them dry thoroughly with a kitchen towel.
3. In one plate, mix the breadcrumbs with sesame seeds. In another bowl, beat 2 eggs with a pinch of salt and pepper.
4. Heat the vegetable oil in a large skillet over high heat.
5. Dip an eggplant slice into the egg mixture, then coat it in the breadcrumb and sesame mixture and immediately place it in the hot oil. Fry for 2–3 minutes on each side until golden. Transfer the cooked eggplant to paper towels to remove excess oil.