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Ingredients

How to make it

  • Peel the eggplant and slice into round slices, not too thick, but not paper thin either.
  • Beat eggs together, keep in a bowl.
  • Crush crackers into fine crumbs, either by putting them in a ziploc bag and crushing them with a rolling pin, or like I do, by putting them in a bowl and smashing them with my glass ketchup bottle.
  • **** Make sure there are no large crumbs left by gently shaking the bowl periodically.
  • Keep crumbs in a bowl.(if you are not using saltines or similarly salted crackers, add a few dashes of salt to the crumbs)
  • Heat oil in a skillet, about 3 tbs. When hot, take a piece of eggplant and dip it (both sides) into the egg mixture until egg is all over it.
  • Then, press it firmly (both sides) into the cracker crumbs. Once coated, place 4 or 5 eggplants into the skillet and fry on med high, until golden brown.
  • Transfer to a paper towel to soak the oil.
  • You will need to periodically remove crumbs from the skillet and replenish the oil.
  • ***variation**** To have a thicker batter, add flour or some of your crackers to the egg mixture. Dip the eggplant into the mixture and then the crumbs as usual.

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