1. Preparation materials: 400g eggplant, 25g onion, 50g mushroom, 13g coriander, 3 eggs, 25g flour, 75g bread crumbs, 125g vegetable oil, refined salt and pepper. Just the right amount.

2. Wash and peel the eggplant, cut it in half, then lay half flat, with the convex part facing up, cut it off with a knife, but do not cut it off, then cut it again and put it in the middle. Slice eggplant slices in a slit and set aside.

3. Peel and finely chop the onions and finely chop the mushrooms. Wash the coriander, mince it, and beat 2 eggs. Use a frying pan to heat it and add vegetable oil. When the oil is hot, add chopped green onions, eggs and mushrooms. Sprinkle with refined salt and stir-fry pepper noodles to form a filling. Leave to cool. stand-by.

4. Break open the sliced ??eggplant, rub the mushrooms and eggs into it with a table knife. After all is rubbed, sprinkle with some salt and pepper, dip it in flour, and dip it in another beaten egg. Once, take it out and put it on the breadcrumbs, pressing it down with both hands so that the breadcrumbs coat the eggplant.

5. Place the frying pan on the fire, heat it up and add vegetable oil. When the oil starts to smoke, add the eggplant and fry until golden brown. Take it out. If it is not cooked yet, put it in the oven. Bake for a while and serve.