Fried Eggplant

1. 1

   Cut eggplant into 3/4-inch thick slices.

2. 2

   Sprinkle slices with salt, allowing about 1 teaspoon for whole eggplant.

3. 3

   Pile slices on top of each other in a saucepan or baking dish, then place a weighted dish on top; let stand for 1 hour, then drain off the liquid that flows out.

4. 4

   Dip slices into a mixture of 1 beaten egg and 1/4 cup milk, then coat well with dry bread crumbs.

5. 5

   Fry over moderate heat until brown on both sides and thoroughly tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.