Fried Eggplant

1. 1

   Peel eggplant and cut into 1/2-inch thick slices.

2. 2

   Soak slices in salt water for about one hour.

3. 3

   Drain slices and pat dry.

4. 4

   Dip slices in beaten egg and roll in crumbs until well coated.

5. 5

   Fry in hot fat (or deep-fry) until well browned on both sides.

6. 6

   Serve with catsup and tomato sauce.

No additional tips available.