Ingredients
- 1 large eggplant
- 4 tablespoons kosher salt
- ½ cup cornstarch
- Canola oil, for frying
Preparation
Step 1
Stripe the eggplant lengthwise with a vegetable peeler and trim off the ends. Slice into 12 roughly ½-inch-thick rounds. Sprinkle each of the eggplant slices on both sides with the salt and drain on a wire rack set on a baking sheet for 1 hour.
Step 2
Pat the slices dry with paper towels. Put the cornstarch in a shallow bowl. Dredge the eggplant in the cornstarch on both sides and tap off the excess.
Step 3
Place a large skillet over medium heat and coat the bottom with oil. When the oil is hot, fry the eggplant in batches for about 2 minutes per side, or until golden. With a spatula, transfer the eggplant to paper towels to drain. Cool slightly before assembly.
