Sautéed Squid with Fried Eggplant
Ingredients
- 1 pound small Japanese eggplants, sliced into 1/2-inch rounds
- Salt
- 1 1/2 pounds cleaned squid
- 3 large egg whites
- 2/3 cup cornstarch
- 2 cups panko (Japanese bread crumbs), crushed
- Canola oil, for frying
- 4 scallions, thinly sliced
- Pinch of cayenne pepper
- 1/4 cup salted roasted cashews, coarsely chopped
- Lemon wedges, for serving
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