First prepare the aubergine, thinly peel it. I use my potatoe peeler for this
Slice the aubergine about 1/2 an inch or slightly thinner slices
Put all the slices into the milk in a bowl, make sure that they are all covered . I place a plate on top to push them all down into the milk leave ti stand for about 3 hours in fridge.
Drain the milk of the aubergines and pat the aubergines dry. Discard the milk.
Whisk the eggs . Season the panko or breadcrumbs with cayenne pepper and salt or salt substitute. Add the flour into a deep plate . Have the three dishes side by side . Flour, egg and panko . First add a slice into the flour from both sides , tap off the excess flour then add the slice into the egg , ensure that it is covered from both sides , hold between your fingers and let the excess egg drip back into plate with egg. Then roll the slice into the panko or finer breadcrumbs .
Finish off until all slices are done .
In the meantime heat the oil add about 3-5 slices depending on size into pan . Cook the aubergine slices until crispy and golden brown . The trick is to keep the temperature of the oil an even temperature. They cook very fast .
Serve hot drizzled with honey and a teaspoon of my boozy cranberry sauce or fruit sauce of choice
Follow the instruction for my the batter recipe with the attached recipe here for batter recipe.
The outside on both breadcrumb or batter should be crisp and golden , the inside a soft moist Aubergine treat. Accompany both with honey and sauce .
Https://cookpad.com/us/recipes/336539-sigs-german-beans-and-asparagus-in-jackets
https://cookpad.com/us/recipes/355021-sigs-rich-boozy-cranberry-sauce
