Fried Eggplant Galatoire's

1. 1

   In a bowl toss eggplant with salt.

2. 2

   Cover eggplant directly with a plate and weight with a 1-pound can.

3. 3

   Let eggplant stand 1 hour, or until it gives off most of its liquid.

4. 4

   Rinse eggplant and drain well.

5. 5

   Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess.

6. 6

   In a 4- to 5-quart heavy saucepan heat 1 inch oil to 375F.

7. 7

   on a deep-fat thermometer and fry eggplant in 3 or 4 batches, stirring gently, until golden brown.

8. 8

   Transfer eggplant with slotted spoon to paper towels to drain.

9. 9

   Serve eggplant hot with sugar for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.