Battered Eggplant

1. 1

   Cut the eggplant into slices approximately 1 centimeter thick and place into a colander. When a layer is completely covering the bottom, sprinkle liberally with salt. Repeat. Set aside for 1 hour.

2. 2

   Blot the eggplant with a paper towel to remove any excess liquid.

3. 3

   Heat oil in a skillet.

4. 4

   Dip the eggplant slices into flour and then into the egg. Fry in batches.

5. 5

   Remove from skillet and place onto paper towels to remove the excess grease. Serve immediately while hot.

No additional tips available.