- 3 small eggplants (Italian or Japanese style)
- 6 cups canola oil or vegetable oil
- Sea salt
Using either a mandolin slicer or a sharp knife, thinly slice the eggplant into 1/8-inch thick rounds.
In a large pot, heat oil to 350 degrees (using a thermometer). Line a plate with paper towel and keep near the pot.
Working in batches (about 10-15 per time), place eggplant rounds into pot and fry for roughly 1 minute per side, until they begin to curl and turn golden brown. Remove with a slotted spoon and place onto plate. Immediately sprinkle with salt and paprika and let cool before serving.