Coat the eggplant packets first in the flour, then in the egg and finally in the breadcrumbs until they are evenly coated.

Once oil is hot but not smoking, working in batches, lay breaded eggplant into oil and fry until crisp and golden brown on one side, 2-3 minutes. Control heat so oil bubbles steadily.

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Transfer fried eggplant to a paper towel-lined half sheet pan and sprinkle very lightly with salt. Repeat with remaining eggplant, adding more oil to the pan as needed.