Ingredients

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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