The secret to a non-greasy way of frying eggplant. Best served with soy-lemon dipping sauce or alongside Pork Binagoongan...with plenty of hot steamed rice!
Season the eggplant slices lightly with salt and pepper. Lay them side by side on a chopping board and brush one side with the beaten egg white. Flip and do the same on the other. Make sure every single part is lightly coated.
Heat the oil in a large frying pan. Fry in batches until golden brown on both sides. Serve with rice and Pork Binagoongan or the soy-lemon dipping sauce.
To make the dipping sauce: Combine the ingredients in a small bowl and serve with the fried eggplant.