material

500 grams of eggplant, 50 grams of flour, 75 grams of bread crumbs, eggs 1 piece, salad oil 1 kg, salt and pepper.

The practice of frying eggplant:

1. Peel and shape eggplant, cut it into a top cutter with a thickness of 3 mm and a diameter of 3 cm, sprinkle with salt and pepper, mix well, and dip flour on both sides.

2. Beat the eggs into a bowl and mix well. Slice the eggplant into a bowl and drag the egg mixture, then roll the bread crumbs.

3. Put oil in the pot and heat it to 80%. Fry the eggplant slices covered with bread crumbs in oil one by one. Remove the oil and serve.