Crispy Eggplant

Begin by slicing the eggplant into uniform 1 cm (0.4-inch) thick rounds to ensure even cooking. Place these slices in a large bowl and generously sprinkle each layer with salt. This step is essential as it draws out the eggplant's natural moisture and reduces any potential bitterness. Allow the salted slices to rest for 30 minutes. After the resting period, rinse the eggplant slices thoroughly under cold water to remove excess salt. Pat each slice dry meticulously with a clean kitchen towel; removing moisture is key to achieving a crisp crust when frying. Prepare your coating stations next. On a large plate or shallow bowl, combine the breadcrumbs and sesame seeds, stirring to mix well. In another bowl, beat the eggs with a pinch of salt and freshly ground black pepper to create a seasoned egg wash. Heat vegetable oil in a large skillet over high heat until shimmering but not smoking. This ensures the eggplant will fry quickly and evenly without soaking up excess oil. Dip each eggplant slice first into the beaten eggs, making sure it's thoroughly coated, then press it into the breadcrumb and sesame seed mixture so it adheres well. Carefully place each coated slice into the hot oil. Fry the slices for 2 to 3 minutes on each side, or until they turn a beautiful golden brown and the crust becomes crispy. Avoid overcrowding the pan to maintain oil temperature. Once cooked, transfer the slices onto a paper towel-lined plate to drain any excess oil before serving. Enjoy your crispy delight warm for the best taste and texture.