1medium eggplant, sliced
coarse salt
1cuppanko breadcrumbs
2 tablespoons sesame seeds
1/2cupall-purpose flour
1 teaspoonground cumin
1/4teaspoonsalt
2eggs, beaten
extra virgin olive oil for frying (about 1 – 2 cups depending on the size of your pan)
1/2cupfull fat greek yogurt
1/2 cupsour cream
2tablespoons mayonnaise (optional)
1teaspoonfresh dill, chopped
2garlic cloves, peeled and minced
1/4cupcucumber, minced
2tablespoonsred onion or shallot, peeled and minced
2teaspoonslemon juice
lemon wedges

Place sliced eggplant on a large plate or platter and sprinkle each slice, generously, with salt. Let the eggplant sit for 30 minutes, or until some of the excess liquid begins to pool or seep out. Rinse the salt off of the slices and pat each dry with paper towels.
Meanwhile, set up your breading station. Place breadcrumbs and sesame seeds in a bowl, stir to combine. Place flour, along with cumin and salt in another bowl, stir to combine. Lastly, place eggs in another bowl.
To bread the eggplant, coat each slice in flour, dip into the egg (letting any excess drip off) and then coat in the breadcrumbs, pressing slightly with your hands to adhere. Set breaded slices on a wire rack and let rest for 10 minutes.
Fill a large dutch oven or high-sided skillet 1/3 of the way full with oil and heat over medium-high. Once the temperature reaches 350°F, carefully, and while working in batches, add breaded slices into the hot oil. Fry for 4 – 5 minutes, flipping halfway through, until the crust is golden brown and crispy. Return to the wire rack to drain.
Combine yogurt, sour cream, mayonnaise, dill, garlic, cucumber, onion and lemon juice in a bowl and whisk to combine the tzatziki sauce, keep refrigerated until ready to serve.
Serve eggplant slices with tzatziki for dipping along with a couple lemon wedges for a little squeeze of citrus.

Olive Oil Crispy Eggplant with Garlic Tzatziki

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