Eggplant rings: super crunchy and tasty!

INGREDIENTS
2 eggplants
30ml (2 tbsp) of soy sauce
1/2 of lemon (juice)
Salt
220g (1 3/4 cups) of flour
220ml (3/4 cup) of milk
Panko
Oil for frying

METHOD
1. Cut the eggplant into slices and remove the skin. Cut the middle part with the round cookie mold to obtain the ring shape.
2. Pour the soy sauce, lemon (juice), salt into the pot and add the rings. Cover with a lid and let them boil for 10 minutes. Remove from the heat and drain.
3. In a bowl add the flour, milk, and salt and mix to combine. Pass the rings first into the flour mixture and then coat with the panko.
4. Transfer the rings to the pan with hot oil and fry until they are golden brown.
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