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Fried Eggplant Crouton with Rosemary Sea Salt
1 eggplant, peeled
1 1/2 tbsp. kosher salt
Egg wash
Flour seasoned with Rosemary salt
Breading mix of your choice
Peel eggplant and cut into ½ inch diameter pieces.
Cover with kosher salt and place in a pan with weight on top.
Let sit overnight.
Rinse eggplant very well, drain and dry.
Bread in seasoned flour, egg wash, and bread crumbs.
Deep fry until golden brown and season with rosemary salt just before serving.
Servings: 10 Prep. Time: 20 minutes
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