• Slice your eggplant, salt both sides of the eggplant and layer them in a colander. Set the colander over a bowl to catch the excess moisture from the eggplant.
• Let sit for at least one hour to draw out as much moisture as possible from the eggplant.
• Pat dry the eggplant on both sides, and dip them in an egg wash that you have in a shallow bowl. (Do not season them with salt)
• Then coat egg coated eggplant with shredded coconut or breadcrumb/grated parmesan mixture that you placed in a shallow dish. Be sure to press the breadcrumbs into eggplant with your hand and ensure that the eggplant is fully covered.

Baking Instructions:

• Preheat oven to 350 F
• Place them on a baking sheet lined with parchment paper and bake them in the oven for 20 minutes flipping them half way.

Frying Instructions:

• place them in heated olive oil or ghee and flip them once you see that the edges are white around the edges and the bottoms are brown.
• Flip them and brown the other side. Once cooked, transfer them to a dish lined with paper towel and let sit so that the excess oil is absorbed by the paper towel.
• You can top these fried crispy eggplant with tomato sauce as well to make an eggplant parmigiana whether they are fried or baked.