INGREDIENTS
1-2 eggplants cut into strips
All-purpose flour
Eggs (2-3, depending on the quantity you're breading)
Breadcrumbs (plain or seasoned)
Salt and pepper, to taste
Cooking oil (for frying)
For the Filling:
1/2 pound ground pork
1/2 cup shrimp, finely chopped
1/4 cup shiitake mushroom or use carrots, finely chopped
2 tablespoons green onions, finely chopped
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon ginger, grated
1/2 teaspoon garlic, minced
1/4 teaspoon white pepper
INSTRUCTIONS
Prepare the Filling:
In a mixing bowl, combine ground pork, chopped shrimp, shiitake mushroom, green onions, soy sauce, oyster sauce, sesame oil, sugar, ginger, garlic, and white pepper. Mix well until the ingredients are evenly distributed.
Spread the filling thinly over the eggplant strips, ensuring an even distribution.
Carefully roll the eggplant, then secure it by gently poking a toothpick through the roll to prevent it from unraveling.
Prepare the Breading Station:
Set up a breading station with three shallow dishes. Place flour in the first dish, beaten eggs in the second dish, and breadcrumbs in the third dish. Season the flour with salt and pepper.
Coat with Flour:
Take the rolled eggplant and coat it evenly with flour. This provides a dry surface for the eggs to adhere to.
Dip in Beaten Eggs:
Dip the floured item into the beaten eggs, ensuring it is fully coated. Let any excess egg drip off.
Coat with Breadcrumbs:
Transfer the item to the dish with breadcrumbs, pressing the breadcrumbs onto the surface to ensure a good coating. Flip and repeat to coat both sides.
Set Aside or Cook Immediately:
Once coated, you can either set the breaded item aside for a few minutes to allow the coating to adhere, or you can proceed to cook it immediately.
Cooking:
Frying: Heat oil in a pan over medium heat. Carefully place the breaded items in the hot oil and fry until golden brown on both sides.
Drain and Serve:
Transfer the cooked eggplants to a plate lined with paper towels to drain any excess oil. Serve hot and enjoy!
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