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FRIED EGGPLANT
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DIRECTIONS
- Peel the eggplant and cut it into slices a quarter inch thick.
- Soak the slices for several hours in cold salt water.
- Drain off the water and wipe the pieces of eggplant dry on a clean towel.
- Beat the egg and dip the pieces of eggplant first in the beaten egg and then in the bread crumbs, coating the whole surface of the slices with each.
- Melt the fat in a frying-pan, and when it begins to smoke fry the slices of eggplant, browning them on both sides.
- Drain the slices on soft paper in a colander.
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