Steps

1. Trim the stem of eggplant (1, approx. 150g) and slice thinly, about 2-3mm thick.
   🕒 00:35
2. Cut off the first and last slices, and set them aside, cut slightly thicker.
   🕒 00:47
3. Soak the thinly sliced eggplant in water for about 5 minutes to remove bitterness.
   🕒 01:04
4. Drain the soaked eggplant in a colander and thoroughly pat dry.
   🕒 01:10
5. Place 2 tbsp of all-purpose flour and the drained eggplant into a cooking bag. Seal the bag and shake to coat the eggplant evenly with flour.
   🕒 01:18
6. Cut 2-3 slices of half-bacon into 4 pieces per slice, matching the size of the eggplant.
   🕒 01:36
7. Place the cut bacon onto the floured eggplant slices and sandwich with another slice of eggplant. Gently press to adhere the bacon and eggplant. **Tip:** Stuffing with bacon prevents the eggplant from absorbing too much oil and allows the bacon's flavor to infuse into the eggplant.
   🕒 01:45
8. Heat vegetable oil (to taste) in a frying pan over medium heat.
   🕒 02:20
9. Lightly beat 1 egg and season with salt and pepper (to taste).
   🕒 02:30
10. Dip the bacon-stuffed eggplant, as well as the thicker eggplant slices set aside earlier, into the beaten egg. Place them in the heated frying pan.
    🕒 02:34
11. Pan-fry over medium heat. Once browned on the bottom, flip.
    🕒 02:58
12. If there is any remaining egg after browning both sides, dip the eggplant again and cook while using up the egg. **Tip:** The egg around the edges creates a fluffy, voluminous texture. Delicious even when cold, recommended for lunchboxes or meal prep.
    🕒 03:15
13. Once browned on both sides, transfer to a plate. Serve with ponzu sauce or mentsuyu (noodle soup base) if desired.
    🕒 03:33