12 Servings 25 min Cook
1 Dash Salt
1 Dash Pepper
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
2 Large Egg White
1/4 Cup Grapeseed Oil
Slice the eggplant into 1/2 inch rounds.
Place the rounds in a colander and sprinkle each slice with salt.
Let sit for 20-30 minutes until beads of liquid form on the surface.
This process helps to remove any bitterness that may be present in the eggplant.
Rinse eggplant thoroughly to remove the salt.
Pat dry and spread out on a cutting board.
Sprinkle the eggplant slices lightly with salt and black pepper.
Whisk the two egg whites in a small bowl for about 60 seconds.
Brush the seasoned eggplant slices with a thin layer of egg white, making sure the entire white surface of the slice is coated.
Turn the slices and brush the other side with another thin layer of egg white, so all white surfaces of the slices are covered with egg white.
Heat 1/4 inch of oil in a nonstick skillet over medium until hot enough for frying (about 365-375 degrees F).
Place 3 slices gently into the hot oil (do not cook more than 3-4 slices per batch, or the oil temperature will drop).
Let the slices fry for 2-3 minutes on each side until golden brown.
Remove slices from the hot oil and drain on a drying rack or paper towel.
Repeat with remaining slices.
Serve as desired and enjoy!