2 Tbsp tahini
1/4 cup water
1-2 cups panko
2 Tbsp olive oil
1 Tbsp capers
Slice the eggplants into very thin rounds. Salt them generously and let sit for a few minutes. Mix the tahini and water together to form a thick sludge. Heat the oil over medium in a skillet. Dredge the eggplant slices in the tahini, then in panko. Fry for a few minutes on each side, until the eggplant is cooked through and the breadcrumbs are golden. Just before serving, toss with the capers.
