Pan-fried eggplant

Overview

How to cook Pan-fried eggplant at home

Wash and cut the eggplant into slices (about 0.5 cm thick), add appropriate amount of salt and marinate for about ten minutes.
Add appropriate amount of salt, eggs, starch, and a little water to the flour and mix evenly to form a slightly thick batter.
Absorb the moisture from the surface of the pickled eggplant, and put it into the batter with a layer of batter.
Place in frying pan uncovered and fry over medium heat.
Fry until both sides are golden and crispy.
The finished product also tastes good with salt and pepper.
Finished product
Finished product