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

Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes