Crispy Pan‑Fried Eggplant

Wash the eggplant under cold running water and pat dry with a clean kitchen towel.

Trim the stem ends and slice the eggplant into uniform pieces about ½ cm (¼ inch) thick for even cooking.

Place the slices on a paper towel and sprinkle lightly with salt; let rest for 5 minutes to draw out excess moisture, then pat dry again.

Heat a large non‑stick skillet over medium heat and add 2 tbsp of vegetable oil, swirling to coat the bottom.

When the oil shimmers (about 30 seconds), carefully lay the eggplant slices in a single layer, ensuring they do not overlap.

Fry the first side for 2–3 minutes, or until the edges turn golden brown and the surface is crisp.

Flip the slices and fry the opposite side for another 2–3 minutes, adjusting the heat if the slices begin to brown too quickly.

Remove the cooked eggplant onto a plate lined with paper towels to absorb any excess oil.

While still hot, season the slices with a pinch of salt and freshly ground black pepper, tossing gently to coat evenly.

Transfer the seasoned eggplant to a serving platter and serve immediately, optionally garnished with a sprinkle of fresh herbs such as parsley or cilantro.