Frequently Asked Questions:

Can I bake the eggplant instead of frying it?

• Yes, you can bake the battered eggplant slices at 400°F (200°C) for about 20-25 minutes, flipping halfway through.

Can I use a different type of flour?

• Yes, you can use almond flour or chickpea flour for a different flavor and texture.

What dipping sauce goes well with this dish?

• A yogurt-based dip, garlic aioli, or spicy mayo pairs well with fried eggplant.

Can I make this recipe vegan?

• You can substitute the eggs with a flax egg or chickpea flour batter and use a vegan sour cream.

How do I keep the eggplant from becoming soggy?

• Ensure the oil is hot enough before frying and avoid overcrowding the pan.

Can I prepare the batter ahead of time?

• Yes, you can prepare the batter and keep it in the refrigerator for up to 24 hours.

What can I use instead of soy sauce for a gluten-free option?

• You can use tamari or coconut aminos as a gluten-free alternative to soy sauce.

How do I prevent the eggplant from absorbing too much oil?

• Make sure the eggplant slices are well-drained and the oil is hot enough before frying.

Can I add other vegetables to the batter?

• Yes, you can add thinly sliced bell peppers, zucchini, or mushrooms to the batter.

How do I store and reheat the leftovers?

• Store in an airtight container in the refrigerator for up to 2 days and reheat in the oven or on the stovetop until heated through.

Enjoy your delicious eggplant dish!