Sunday, June 2, 2013

Fried Eggplant

One large eggplant, cut into round disks, about 1cm in thickness
Two eggs
1/4 cup milk
Black pepper
Olive oil for frying
Cut the eggplant into disks and arrange on a plate. Salt both sides well. Let it sit for an hour. Rinse well with cold water and pat the disks dry.
Scramble the eggs and milk. Add a fair amount of cracked pepper and a couple of pinches of salt.
Heat about 1/4 inch of olive oil in the pan. Do this on medium high and don't let it smoke.
When the olive oil is hot enough that it will bubble a little around a piece of eggplant, dunk the eggplant pieces in the egg mixture and put them in the olive oil. Don't crowd them. Fry them in turns rather than pack them too tight. Fry for a few minutes until the bottom is golden. Flip. When both sides are golden brown. Remove and put on paper towels. Continue until all the eggplant is done.
 But it is also great room temperature, and even cold the next day. 

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