Crispy Fried Eggplant Medallions Recipe with Lemon Aioli

Ingredients

• 2 medium eggplants (about 1.5 lbs / 680g), preferably slender Italian eggplants
• 1 tbsp / 15 ml kosher salt
• ½ cup / 60g all-purpose flour
• 1 tsp / 5g garlic powder
• ½ tsp / 2.5g paprika
• 1 large egg, beaten
• 1 cup / 100g panko breadcrumbs
• ½ cup / 120 ml vegetable oil, for frying (plus more as needed)
• ½ cup / 120 ml mayonnaise (full-fat is best)
• 2 cloves garlic, minced
• 2 tbsp / 30 ml fresh lemon juice
• 1 tbsp / 15 ml olive oil
• ¼ tsp / 1.25g salt
• ¼ tsp / 1.25g black pepper