Instruction

• Slice eggplant into 1 cm (0
• 4-inch) slices
• Place them in a bowl and sprinkle them with salt
• allow them to sit for 30 minutes to render some of their liquid and bitterness
• After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel
• In a large bowl/plate place breadcrumbs and sesame seeds
• In another bowl beat 2 eggs with pinch salt and pepper
• Heal oil in a large skillet over high heat
• Dip eggplant slices in egg, then in crumbs, and place in hot oil
• Fry 2 to 3 minutes on each side, or until golden brown
• Drain on a paper towel