Crisp Eggplant (Aubergine) Chips

• 6 tablespoons confectioners' sugar
• 6 tablespoons cornstarch
• 1 cup panko breadcrumbs
• 1/4 teaspoon salt
• 1/2 lb Japanese eggplant, thin, 2 inches in diameter, trimmed (about 2 medium eggplants)
• 3 cups vegetable oil (more or less)

1. Stir together sugar, cornstarch, panko and salt in a wide shallow bowl.
2. Cut eggplant crosswise into paper thin round slices with an adjustable blade slicer (a mandoline).
3. Fill a deep 10-12 inch heavy skillet (preferably cast iron) halfway with oil and heat over moderate heat until it registers 360 degrees on a thermometer.
4. Dredge one fourth of slices in cornstarch mixture, tossing until throrougly coated and lightly pressing to help coating adhere, then gently shake in sieve to remove excess.
5. Fry coated slices in oil, turning and separating with a slotted spoon, until golden brown, 1 to 2 minutes.
6. Transfer eggplant chips with a wire-mesh or slotted spoon to paper towels to drain, then season lightly with salt.
7. Coat and fry remaining slices in 3 batches in same manner, returning oil to 350 degrees between batches.
8. Chisps will crisp as they cool.
9. Serve at room temperature.
10. Chips can be made up to 2 hours ahead and kept at room temperature.

sugar, cornstarch, breadcrumbs, salt, japanese eggplant, vegetable oil

Taken from www.food.com/recipe/crisp-eggplant-aubergine-chips-187060 (may not work)