2. Wash and peel the eggplant, divide everything into two parts, then lay the half flat, with the raised part facing up, cut it with a knife, but it can't be cut off, and then cut it with another one to make eggplant slices with seams in the middle for later use.
3. Peel and cut onions and chop mushrooms. Wash coriander, chop up 2 pieces of minced meat and eggs, break them up, heat them in a wok, add vegetable oil, add chopped green onion, eggs and mushrooms when the oil is hot, sprinkle with salt, fry Chili noodles into stuffing, and let them cool for later use.
4. Open the cut eggplant, wipe in the mushroom eggs with a knife, sprinkle some salt, pepper noodles and flour after wiping them all, then dip in another broken egg, take it out and put it on the bread crumbs, compact it with both hands, and wrap the bread crumbs around the eggplant.
5. Put the frying pan on the fire, heat it and add the vegetable oil. When the oil starts to smoke, add eggplant, fry until golden brown, and take it out. If it is not cooked, put it in the oven for a while and you can eat it.