1. First deal with the egg, the egg into a small bowl.

2. Then pour the right amount of cornstarch into the egg mixture (this should be added a little more, mine is less, so the eggplant can not dip in the egg mixture, frying can not come out of the type)

3. Put the salt, use chopsticks to mix well, try to put the cornstarch and egg to fish well.

4. Wash the eggplant and tomatoes by removing the stems.

5. Slice the eggplant diagonally into an oval shape, about 1 cm thick.

6. Cut the eggplants in batches and put them into the egg mixture, coating each slice of eggplant with the egg mixture.

7. Wash the pan and open the fire, pour in peanut oil, when the oil is hot, use chopsticks to clip the eggplant piece by piece into it. Fry until golden brown on both sides and then spatula out.

8. This repeated frying three times to finish frying, set the plate good.