Fill a large, deep pan with at least 1/2 inch of oil and set over medium-high heat. Dredge each eggplant plank through flour to cover. Shake off excess and dip eggplant into eggs to completely coat.

Heat a large saucepan half full with vegetable oil to 180˚C. Dip eggplant in batter, then into crumbs. Deep-fry, in batches, if necessary, until golden and crisp and eggplant is cooked (5-6 minutes).

Coat it with dry cornflour and deep ... oyster sauce, rice wine, chilli, vinegar, sichuan Pepper. Tomato ketchup and sauté it well. 4. Now add stock and adjust the seasoning and give a touch with corn ...

To prepare paccheri with fried eggplant cream ... Now retrieve the sauce set aside (12). Pour it into a pitcher (13), add a couple of tablespoons of eggplant (14) and the grated Grana Padano ...