Italian Fried Eggplant-Jewish Style
From midgelet 14 years agoIngredients
- Small eggplants as desired ( 2 1/2 lb ) shopping list
- butter or oil to fry as needed shopping list
- minced parsley as garnish shopping list
- kosher salt or optional some garlic salt shopping list
How to make it
- Prep does not cover stand time
- Pare eggplant, cut in very thin slices. ( or into small cubes )
- Sprinkle with salt, pile slices on a plate.
- Cover with a weight to draw out juice; let stand one hour.
- pat dry
- Dredge slices with flour and fry slowly in a little butter until crisp and brown,
- Or dip in egg and cracker and then fry in deep fat.
- Garnish with fresh chopped parsley
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