Berenjenas a La Mahonesa

Ingredients

• Eggplants (2 medium, sliced into 1/4-inch thick rounds)
• All-purpose flour (1 cup)
• Salt (1 teaspoon (divided))
• Eggs (2, beaten)
• Vegetable oil (for frying)
• Mayonnaise (1/2 cup)
• Garlic (2 cloves, minced)
• Lemon juice (1 tablespoon)
• Fresh parsley (2 tablespoons, chopped (for garnish))

Instructions

1. Prepare the eggplants by slicing them into 1/4-inch thick rounds and sprinkling with 1/2 teaspoon of salt. Let them sit for about 20 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.
2. In a shallow dish, place the flour and season it with the remaining 1/2 teaspoon of salt.
3. In another shallow dish, beat the eggs until well combined.
4. Dredge each eggplant slice in the seasoned flour, shaking off any excess, and then dip into the beaten eggs, ensuring they are fully coated.
5. In a large skillet, heat vegetable oil over medium heat until shimmering. You will need enough oil to cover the bottom of the skillet.
6. Fry the eggplant slices in batches, cooking for about 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the skillet to ensure even cooking.
7. Once fried, remove the eggplant slices from the skillet and place them on a paper towel-lined plate to drain any excess oil.
8. In a small bowl, prepare the garlic mayonnaise by mixing together the minced garlic, mayonnaise, lemon juice, and a pinch of salt. Adjust the seasoning to taste.
9. Serve the crispy fried eggplant slices with the garlic mayonnaise on the side for dipping. Garnish with freshly chopped parsley before serving.