Fried Eggplant Recipe
- 6 to 8 cups extra virgin olive oil, for deep-frying
- 2 large eggs
- 1 cup dried bread crumbs
- 1 large eggplant, cut into 3-inch-long, ½-inch-thick sticks (with the skin)
- Coarse sea salt
- Heat the olive oil to 365°F in a large deep skillet. Beat the eggs in a wide shallow bowl. Put the bread crumbs in another shallow bowl. Working in batches, dip the eggplant in the eggs and then in the bread crumbs, turning to coat, and add to the hot oil, without crowding. Fry until golden brown, about 5 minutes. Drain on paper towels, sprinkle with salt, and serve.
