Fried Asian Eggplant

Name: Fried Asian Eggplant
Ingredients: Three 6-ounce Asian eggplants, peeled and sliced crosswise 1/2 inch thick; Salt; Wondra flour, for dusting; Vegetable oil, for frying

4 ingredients

10 steps

Ingredients

Three 6-ounce Asian eggplants, peeled and sliced crosswise 1/2 inch thick
Salt
Wondra flour, for dusting
Vegetable oil, for frying

Directions

1

Set the eggplant slices on a large rimmed baking sheet and sprinkle each side with salt.
2

Let the eggplant stand for 30 minutes, then pat dry with paper towels.
3

Preheat the oven to 350.
4

In a large saucepan, heat 1 inch of oil to 350.
5

Set a rack on a rimmed baking sheet near the stove.
6

Dust the eggplant slices with Wondra.
7

Working with 6 slices at a time, fry the eggplant until browned and tender, about 1 minute per side.
8

Using a slotted spoon, transfer the fried eggplant to the rack and let drain.
9

Repeat with the remaining eggplant, adjusting the heat as necessary to keep the oil at 350.
10

Reheat the eggplant in the oven for about 3 minutes, then serve.