This is a versatile recipe–can be used in sandwiches, on salads, or as side vegetable or even a main when paired with cheese. We love Japanese egg plant because they are so mild there is no soaking or even peeling. They are almost always creamy inside when cooked.


  • ½ cup AP flour ¼ tsp sea salt 2 eggs, lightly beaten with 2 TBS water 1 cup panko 2 medium Japanese eggplant, 1 qt vegetable oil, for frying, 360ºF Sea salt, as needed


Place flour and salt in a small bowl; place eggs and panko each in separate small bowls as well. Place eggplant in flour to coat well. Dust off and dip in egg. Lift eggplant out of egg and allow excess to drip off.  Place eggplant in panko and press to coat well.  Place breaded eggplant pieces on parchment-lined pan and refrigerate for a minimum of 1 hour before frying. Fry in oil until browned and crisp, turning in oil as they cook; remove and drain on paper towels. Season with sea salt and serve.


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