Crispy Eggplant

1. Cut the eggplant into 1cm (0.4-inch) slices, put them in a bowl, sprinkle with salt, and leave for 30 minutes to draw out some liquid and bitterness.
2. Rinse off the salt and pat the slices dry with a towel.
3. Tip the breadcrumbs and sesame seeds into a large bowl or onto a plate, and beat the eggs with a pinch of salt and pepper in another bowl.
4. Heat oil in a large skillet over high heat.
5. Dip each eggplant slice in the egg, then in the crumb mixture, and lower it into the hot oil. Fry for 2 to 3 minutes on each side, until golden brown, then drain on paper towel.

Tips from the ZestyPlate Kitchen

• Salt the aubergine slices first to pull out moisture and any bitterness, then pat them dry.
• Press each slice firmly into the crumb mix so the coating sticks evenly all over.
• Get the oil properly hot so the coating crisps fast while the inside softens.
• Drain the slices on paper towel to keep them crisp instead of greasy.