The ingredients for fried eggplant cutlets: roundeggplant300 grams, beaten eggsbread crumbsstarch salt oilstarch

How to make fried eggplant cutlets:

1 Wash the eggplants, peel them, slice them into 1 cm thick pieces, and lightly score them with a cross pattern on both sides. Marinate in cooking wine and salt for 20 minutes to enhance the flavor.

2 Coat the marinated eggplant slices evenly with dry starch, then dip them inbeaten eggsliquid, coat with bread crumbs and press firmly. Arrange each piece neatly on a plate.

3 Heat oil in a wok until it reaches 50% heat, fry the eggplant cutlets until golden brown on both sides, then remove them and drain excess oil on paper towels before serving.

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