Berenjena frita

Ingredientes

• 1 large egg
• 1 teaspoon salt
• 1/3 cup cornstarch
• 1 small eggplant (Cut Into 1/4 Inch Thick Slices)
• 1 cup Italian seasoned panko breadcrumbs
• lemon Wedges (optional)
• jarred marinara sauce (optional)
• sliced mozzarella (optional)

Preparación

1. 1

   In a small shallow bowl, beat the egg with 1/4 teaspoon salt. In 2 more separate shallow dishes, pour the cornstarch (1/3 cup) and panko breadcrumbs (1 cup). Dredge each slice of eggplant in cornstarch, coating it thoroughly then gently tapping off excess, then in egg mixture, then in the panko crumbs, pressing them to help them stick. Transfer the coated eggplant to a wire rack and allow the coating to set for 20 minutes.

2. 2

   Heat 1/2-inch oil in a heavy bottom, skillet with straight sides 2 inches tall, to 375ºC (190ºC). Fry the eggplant slices in batches, for 1 minute on each side, or until golden brown. Transfer to a paper towel-lined baking sheet. Season with additional salt and pepper. Over hot eggplant, squeeze lemon wedges, or top with marinara sauce or mozzarella if using, and serve.