Take two eggs and crack them into the eggplant, stirring well with chopsticks so that each piece of eggplant can stick to the egg mixture.

After stirring, take the flour and pour it over the eggplant, stirring well with the chopsticks, so that each piece of eggplant coated with the egg mixture is also coated with flour.

Heat the oil in a wok, put the eggplant pieces into the wok one by one, fry until one side is golden brown, turn over, and continue to fry until the other side is golden brown, and then remove from the wok, set aside!

Take the garlic, peeled and washed, crushed with salt, chicken essence, and then a few drops of sesame oil plus a little soy sauce for color, mix well, done.