Aubergines Frits

1. 1

   Cover a baking sheet in an even layer of salt.

2. 2

   Wash eggplant and cut into medallions approx 1/2 inch thick or thinner. Place on baking tray and cover eggplant slices evenly with more salt.

3. 3

   Allow eggplant slices to sit for 30 minutes and then rinse them off. Pat dry.

4. 4

   Season breadcrumbs to taste.

5. 5

   Whisk buttermilk and eggs together.

6. 6

   Dip eggplant slices in buttermilk and egg mixture

7. 7

   Dredge in breadcrumbs. Make sure you have good coverage!

8. 8

   Put the slices on a plate, cover and place in the refrigerator. By doing this, the breading will set around the eggplant, so that when it's frying, it won't fall off. Allow to sit for about 15 minutes.

9. 9

   Turn heat on medium and coat frying pan with olive oil. Fry slices until browned on the outside.

10. 10

    Drain on a plate covered with papertowel.

11. 11

    Serve warm!

* Per serving · 4 servings · Values may vary.