Cut 240 g eggplant into rings, add 2 g of salt and leave for half an hour.

Press lightly with paper towels to soak the water. Sprinkle with black pepper and bread with flour (I used around 30 g of flour).

Grease the pan with 7 g of oil, fry eggplant until golden brown. Brush eggplant with 3 g of oil before turning it. This way the side that is not fried will get crispy once you turn it. Fry on both sides.

Eggplants soak a lot of oil, so the pan should be greased with a brush evenly and the eggplant greased again, before you turn the eggplant in the pan.

Eggplant rings are crispy on top and soft on the inside.

I use such eggplants in various recipes: to prepare bowls, salads, vegetable stews and simply with mashed potatoes.