Ingredients

The following ingredients have 4 Servings
  • 2 medium or 1 large fresh eggplant, skin on
  • 1 3/4 cup Canola, Corn or Olive Oil (you may need up to 2 cups)
  • 4 large eggs, beaten in a shallow bowl
  • 1 cup flour
  • 3/4 tsp salt, plus more for finishing

Instruction

  • Wash and dry eggplant. Cut of the stems at both ends. Using a sharp, serrated knife,  or a Mandoline cut the eggplant into 1/4 inch round pieces leaving the skin on.
  • Lie the eggplant slices onto a large platter slightly overlapping. Sprinkle salt onto eggplant. Layer if needed but, salt each layer. When done, let eggplant rest for 15 so the brown, bitter juice can "sweat out."
  • Meanwhile, heat the oil on med/high heat in a large frying pan and make the dredging station: Put flour onto a paper plate (easier clean up) and the beaten eggs into a shallow bowl. Line a platter with two paper towels for draining the fried eggplant.
  • When eggplant slices are done sweating out the bitter, brown juice, dip them in this order: first in the flour and then dunk them in the eggs until fully coated with egg on both sides and then in the frying pan. Repeat these steps. The next step talks more about frying.
  • Fry eggplant slices in med/high heat 365 degrees if using an oil thermometer, for about 3 minutes per side or until golden brown. Thicker slices will need to cook a bit longer. Drain the fried eggplant slices on the paper towel-lined platter.