Fried Eggplant Rounds

1. 1

   Peel the eggplant, slice thin and sprinkle with salt. Put the slices on a plate, weigh them down with another plate and let drain for 1 1/2 hours. Pour off liquid and pat eggplant dry with paper towels. Dredge in seasoned flour, then saute them in batches in 1/4 inch hot oil until they are golden and crispy on both sides. Transfer with slotted spoon to paper towels to drain and sprinkle with salt. Serve with your favorite spaghetti sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.