- 6 tablespoons confectioners sugar
- 6 tablespoons cornstarch
- 1 cup panko (Japanese bread crumbs)
- 1/4 teaspoon salt
- 1/2 lb thin Asian eggplant (2 inches in diameter; about 2 medium), trimmed
- About 3 cups vegetable oil
- Special equipment: an adjustable-blade slicer; a deep-fat thermometer; a large sieve
- Stir together confectioners sugar, cornstarch, panko, and salt in a wide shallow bowl. Cut eggplant crosswise into paper-thin rounds with slicer.
- Fill a deep 10- to 12-inch heavy skillet (preferably cast-iron) halfway with oil and heat over moderate heat until it registers 360°F on thermometer.
- Dredge one fourth of slices in cornstarch mixture, tossing until thoroughly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.
- Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes. Transfer eggplant chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt. Coat and fry remaining slices in 3 batches in same manner, returning oil to 360°F between batches. Chips will crisp as they cool. Serve at room temperature.