Eggplant Crisps


  • 2 large eggs, lightly beaten
  • 1 cup plain flour
  • 1 ltr rice bran oil, for frying
  • 2 medium japanese eggplants, cut, crosswise into ½ cm-thick slices
  • Freshly ground black pepper, to taste
  • Flaked salt, to taste
  • 1 cup Dried Breadcrumbs, or panko


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