Way of doing:

Peel the eggplants, cut into slices without cutting until the end, on all sides of the eggplants.
In a bowl add water, salt, stir until the salt dissolves, then place the eggplants inside, cover and let rest for 15 minutes.
After this time, remove them from the water and dry them well with paper towels.

In a container add the eggs, salt, cornstarch, black pepper and beat well until smooth.
Dip each eggplant in the egg mixture, spreading it well, then coat it in breadcrumbs, then add it to a pan with hot oil and let it fry on both sides.

Ingredients:

• 2 eggplants
• water
• 2 teaspoons of salt
• 3 eggs
• 1 teaspoon of salt
• 1 tablespoon cornstarch
• black pepper to taste
• 1 cup of breadcrumbs