Ingredients
Eggplant 400 g (about 14 oz), mushrooms 50 g (about 1.8 oz), onion and flour 25 g each (about 0.9 oz), 3 eggs, breadcrumbs 75 g (about 2.6 oz).
Seasonings
13 g cilantro, 125 g vegetable oil, and salt and pepper to taste.
Instructions
1. Wash and peel the eggplant, then cut it in half lengthwise. Place one half flat on the cutting board with the rounded side facing up, and make a cut through the center without cutting all the way through.
2. Peel and finely chop the onion; finely chop the mushrooms; wash and finely chop the cilantro; beat two eggs. Heat a frying pan with vegetable oil, then add the chopped onion, beaten eggs, and mushrooms. Season with salt and pepper, stir-fry into a filling, then set aside to cool.
3. Gently open the sliced eggplant and spread the filling inside with a butter knife. After filling all the slices, sprinkle with a little salt and pepper, then dust with flour. Dip each piece in the remaining beaten egg, then place on breadcrumbs and press firmly with both hands to coat the eggplant thoroughly.
4. Place a deep-frying pan over high heat, add vegetable oil, and when the oil begins to smoke, add the eggplant slices and deep-fry until golden brown; if not fully cooked through, briefly finish in the oven, then serve. This dish is crispy on the outside, tender on the inside, and wonderfully savory.