باذنجان بانيه

Peel the eggplants or leave the skin on, as preferred, then cut them into slices.

Sprinkle with 1 tablespoon of salt, mix well, and leave aside for 10 minutes.

Prepare 1 cup of flour, 1 cup of fine breadcrumbs, and 2 eggs.

Mix all the spices (salt, black pepper, cumin, paprika, garlic and onion powder, thyme, dried parsley) together.

Add 1 teaspoon of the spice mix to the flour, another teaspoon to the breadcrumbs, and the remaining spices to the eggs.

Add the milk to the eggs and mix well.

Coat each eggplant slice first in the flour, pressing well, then dip into the egg mixture, and finally coat with breadcrumbs, pressing firmly so it sticks well.

Repeat the process for all slices.

Fry the eggplant in hot oil, then reduce the heat to medium so it cooks through without browning too quickly.

Once golden, remove and place on a wire rack or strainer to stay crispy.