Eggplant Recipe

Eggplant Preparation

1. 1

   Prepare the Eggplant

   Slice the eggplants into 1/2 inch thick rounds and sprinkle them with salt. Let them sit for about 30 minutes to draw out excess moisture.

2. 2

   Dredge the Eggplant

   Set up a dredging station: place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Dip each eggplant slice first in flour, then in eggs, and finally coat in breadcrumbs.

3. 3

   Fry the Eggplant

   In a large skillet, heat olive oil over medium heat. Once hot, add the breaded eggplant slices in batches, frying until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.