1 Cold salted water, for soaking (enough to submerge)
1 Salt, to taste
1 Black pepper, to taste
1 Batter (see notes), OR
1 All-purpose flour, for dredging
1 1–2 large eggs, beaten
1 Dry breadcrumbs, for coating
1 Vegetable oil or lard, for deep-frying (enough for at least 3 inches / 7.5 cm depth)
Instructions
1. Peel the eggplant and cut it into slices 1/4 inch (6 mm) thick.
2. Place the slices in a large bowl or container, cover with cold salted water, and soak overnight (8–12 hours) in the refrigerator. This draws out bitterness and excess moisture.
3. Drain the slices, transfer to fresh cold water, and let stand 30 minutes. Drain again thoroughly, then press and pat dry between clean kitchen towels until no surface moisture remains.
4. Season the dried slices on both sides with salt and black pepper.
5. Coat using one of two methods: (A) Dip each slice into a prepared frying batter, allowing excess to drip off; or (B) Dredge each slice in flour, shaking off excess, then dip in beaten egg, then coat in dry breadcrumbs, pressing lightly to adhere.
6. In a deep, heavy pot or deep skillet, heat vegetable oil or lard to 375°F (190°C) — use a frying thermometer to verify. The oil should be at least 3 inches (7.5 cm) deep. (Deep-frying technique: submerging food fully in hot fat so it cooks quickly and evenly without absorbing excess oil.)
7. Working in small batches to avoid crowding, lower the coated slices into the hot fat. Fry for 2–3 minutes per side, turning once, until the coating is deep golden brown, the crust is crisp and dry to the touch, and the eggplant inside is tender when pierced with a fork. Adjust heat as needed to keep oil at 375°F (190°C).
8. Remove slices with a slotted spoon or spider and drain on a wire rack set over a baking sheet or on paper towels. Serve immediately while hot and crisp.
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