Eggplant Burgers (version II)

sea salt
1 eggplant peeled and cut into 1/2-inch-thick slices
4 cups unbleached white flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon basil
1/4 teaspoon basil
1/4 teaspoon freshly ground black pepper
corn oil

Sprinkle a layer of sea salt on a counter top or other large surface, and lay the eggplant slices out on that. Sprinkle sea salt over the top of the slices. Let them sit for 20 minutes to draw out the moisture. Take each slice and pat it dry with paper towels and set aside.

Mix the flour with the garlic powder, onion powder, basil, and black pepper. Lightly dust each slice of eggplant in the flour mixture, shaking off any excess. Deep fry in a skillet that has 3/4 inch of hot corn oil until golden brown. Drain on paper towels. Put in buns just as you would "burgers."



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