Fried Eggplant

Cut the stems and navels Off the eggplants and cut them crosswise into rounds !/4 inch thick. Sprinkle each slice lightly with salt. Place the rounds in a colander, standing them upright so the bitter liquid from the seeds drains mutes. off easily, about 40 minutes.

Place a large sheet of waxed paper on the kitchen counter. Pour the flour into it and then season the flour with salt and pepper to taste. Use a clean kitchen towel or paper towels to blot the salt and sweat from the eggplant.

In a skillet over medium-high heat, pour in oil to a depth of 1 inch. Heat the oil until it is hot enough to make the eggplant sizzle. As soon as the oil is hot enough, but not before, dredge several eggplant slices in the flour, shake off the excess flour, and slip them into the hot oil. Fry on both sides, turning once, until tender and golden, about 8 minutes total cooking time

Remove to paper towels to drain well. Fry the remaining slices, dredging them only when you are ready to fry them.

Serve fried eggplant with a simple cucumber, red onion and tomato salad.