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Ingredients
- Three 6-ounce Asian eggplants, peeled and sliced crosswise 1/2 inch thick
- Salt
- Wondra flour, for dusting
- Vegetable oil, for frying
Method
- Set the eggplant slices on a large rimmed baking sheet and sprinkle each side with salt.
- Let the eggplant stand for 30 minutes, then pat dry with paper towels.
- Preheat the oven to 350.
- In a large saucepan, heat 1 inch of oil to 350.
- Set a rack on a rimmed baking sheet near the stove.
- Dust the eggplant slices with Wondra.
- Working with 6 slices at a time, fry the eggplant until browned and tender, about 1 minute per side.
- Using a slotted spoon, transfer the fried eggplant to the rack and let drain.
- Repeat with the remaining eggplant, adjusting the heat as necessary to keep the oil at 350.
- Reheat the eggplant in the oven for about 3 minutes, then serve.
