Then wash and slice the eggplant. The slices must be around 5 millimeters thick, which is approximately half a phalange. Then soak them in the water with salt for 15 or 30 minutes.

Start by preparing a mixture of water and salt in a bowl. Set aside.

After this time, drain them well and dry the excess water and salt using cooking paper. Once you’re done with this step, they may be low on salt, so you can add a pinch before breading them.

The next step is to prepare three bowls, one of them will contain the flour; the second one, the beaten eggs; and the third one, the breadcrumbs. This is the order to cover the slices of eggplant with each one of these ingredients, removing the excess before moving on to the next one.

Fry them in hot oil on medium-high heat, first for approximately 2 and a half minutes, then turn them over and fry them a minute and a half until they are brown. Add them in groups of two, because if you fry too many at the same time you run the risk that the oil may cool down and the eggplant slices may absorb too much grease.

Lastly, drain them well and place them on a plate covered by cooking paper so that they finish seeping out the excess grease and they get crunchy.