1

Wash the long eggplant and cut into thin slices about 1cm thick, sprinkle with a little salt and marinate for about 10 minutes, then rinse the eggplant slices with tap water.

2

Pour an appropriate amount of flour into the bowl, slowly stir it into a paste with water, pick it up with chopsticks, and you can see that it looks like water droplets dripping continuously. Add salt and pepper and mix well. You can also add an egg and beat well.

3

Use chopsticks to pick up a piece of eggplant and coat it evenly with the batter.

4

Brush the electric baking pan with a layer of oil and add the eggplant slices wrapped in batter one by one.

5

After about 5 minutes, when a piece of eggplant turns golden, you can turn it over. I did not apply any more oil when turning it over. Less oil is healthy

6

It is ready to be taken out of the pan when both sides are golden brown. It is very enjoyable to dip it in minced garlic! I didn’t pound the garlic, so I just ate the Laoganma I made a few days ago, slice after slice