Steps

1. Trim the stem off a large eggplant (200g) and peel off 4 strips of skin with a peeler to create a striped pattern.
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2. Lightly slice the ends of the eggplant at an angle, then make a cut about 5mm deep without cutting all the way through. Further slice into 5mm thick pieces, making sure not to cut through. (Key Tip!) This cut is where you'll sandwich the bacon.
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3. Cut half-cut bacon (3-4 slices) into 4-5 pieces to match the size of the eggplant.
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4. Open the cuts in the eggplant and insert the cut bacon.
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5. Sprinkle salt to taste over the eggplant with bacon inserted and let it sit for about 5 minutes. (Key Tip!) Salting helps remove bitterness and also seasons the eggplant, making it tastier.
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6. Crack 1 egg into a bowl and beat it.
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7. Add 2 tbsp all-purpose flour and 2 tbsp Potato Starch and mix until smooth without lumps.
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8. Add 1 tbsp water and mix. Adjust the consistency by adding more water if it's too thick.
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9. Add salt to taste, pepper to taste, and dried parsley to taste and mix. (Key Tip!) You can omit the dried parsley if you don't have it.
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10. Pat the eggplant dry with paper towels.
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11. Heat oil in a frying pan over medium heat.
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12. Dip the eggplant into the egg mixture and place in the frying pan. (Key Tip!) Be mindful not to run out of egg mixture towards the end, and coat generously before frying.
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13. Fry until the bottom is golden brown, then flip and cook the other side.
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14. Once both sides are browned, remove from the pan and plate.
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15. Cook the remaining eggplant in the same way.
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16. Dip the cut-off eggplant pieces into the egg mixture and fry.
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17. If it tastes bland, dip it in seasonings before eating. (Key Tip!) The salt from the salt and bacon makes it delicious on its own.
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18. (Key Tip!) By cutting the eggplant and inserting bacon, you can easily make it delicious with fewer steps.
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19. (Key Tip!) The bacon's savory flavor soaks into the eggplant, making it delicious.
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20. (Key Tip!) The egg-based coating acts as a protective layer, adding volume.
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21. (Key Tip!) The substantial coating provides a fluffy texture, while the eggplant inside remains tender and delicious.
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22. (Key Tip!) This can be easily and deliciously made in just one frying pan.
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23. (Key Tip!) It's also delicious served with black pepper or mustard.
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