Ingredients:

  • 1 lb eggplant, sliced into ½ inch rounds
  • 1 tsp kosher salt
  • ½ cup cornstarch
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp paprika
  • 1 cup neutral oil

Instructions:

  1. Place eggplant rounds on a baking sheet and sprinkle evenly with 1 tsp kosher salt.
  2. Let the eggplant sit for 15–20 minutes to sweat, then pat the beads of water on the surface dry with a paper towel.
  3. In a large bowl or zip-top bag, whisk together ½ cup cornstarch, ½ tsp garlic powder, ¼ tsp black pepper, and ¼ tsp paprika.
  4. Toss the dried eggplant rounds in the cornstarch mixture until lightly coated, shaking off any excess powder.
  5. Heat 1 cup neutral oil in a cast iron skillet over medium-high heat until it shimmers.
  6. Carefully lay the slices in the pan, ensuring they don't touch; cook in batches if they don't fit in one layer.
  7. Fry for 3–4 minutes per side until the edges are a chestnut brown gold.
  8. Immediately transfer the slices to a wire rack to allow air to circulate and maintain crunch.