Sautéed Squid With Fried Eggplant

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1 pound small Japanese eggplants, sliced into 1/2-inch rounds


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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