Crispy Japanese Ichiban Eggplant

 

 

 

John 17:3

[3] And this is eternal life, that they know you, the only true God, and Jesus Christ whom you have sent.

1 6-10 inch Ichiban eggplant, cut into thin rounds

Salt and pepper lightly 

1/2 c AP flour

Pinch of salt

1/2 t Baking soda

1/2 t Baking powder

Room temp water, enough to make batter

Dip rounds in batter then panko.

Lay on plate until you have enough to do a skillet full. Don't crowd.

Panko

Grape seed oil, cover bottom of skillet

Get oil hot,  place dipped rounds in oil.

Let them get crispy before turning.