Crispy Eggplant

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1. 1
   Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness.
2. 2
   2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel.
3. 3
   3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper.
4. 4
   4. Heal oil in a large skillet over high heat.
5. 5
   5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel.