Fried Eggplant with Fennel Salad

Heat your oven to 220°C. Place the eggplants in a dish and bake them for about 40 minutes, turning halfway through cooking. Then remove and cover the dish for about 15 minutes.

Prepare a plate with flour, one with beaten eggs, and one with panko breadcrumbs. Peel the eggplants, wipe them with paper towel, lightly crush them with your fingers to flatten, and salt them. Coat them in flour, then egg, then breadcrumbs. Heat the oil and test if it's hot by adding a few panko crumbs. Fry them one by one until well browned.

For the soft-boiled eggs, cook them for 6 minutes and 20 seconds in boiling water, then immediately place them in iced water. For the fennel salad, quarter the fennel, remove the stems, and grate it with a mandoline. Mix with lemon juice, salt, and dill.

Cut the eggplant, add the salad and egg on top, and enjoy.