Home › Vegetables › Fried Eggplant

Fried Eggplant

With a sharp knife cut a firm eggplant in quarter-inch slices. Trim off the skin, dip each slice in slightly beaten egg, then cover with fine dry bread crumbs. Have some fat heated in a kettle; it should be at least an inch deep and smoking hot. Drop in as many slices as can be cooked at once and fry golden brown. When well colored skim out and drain each piece on soft paper before arranging on a hot platter. Do not pile one on another and do not salt or the pieces will quickly lose their crispness; serve at once.

This method gives a more digestible result than sautéing in a shallow pan, and the preliminary salting and pressing out of the acrid juice can be dispensed with.