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Ingredients
- 1 medium sized eggplant, peeled
- salt
- 1 egg
- 1/4 c. milk
- bread crumbs
Method
- Cut eggplant into 3/4-inch thick slices.
- Sprinkle slices with salt, allowing about 1 teaspoon for whole eggplant.
- Pile slices on top of each other in a saucepan or baking dish, then place a weighted dish on top; let stand for 1 hour, then drain off the liquid that flows out.
- Dip slices into a mixture of 1 beaten egg and 1/4 cup milk, then coat well with dry bread crumbs.
- Fry over moderate heat until brown on both sides and thoroughly tender.
