Categories: Vegetables- Eggplant

Ingredients

• 2 medium globe eggplants, about 1 lb. each
• salt
• 3/4 cup all-purpose flour, more as needed
• fresh ground black pepper
• 1 cup toasted, grated bread crumbs
• 3 Tbsp. minced fresh herbs (basil, oregano, flat-leaf parsley)
• 2 large eggs
• olive oil for frying

Directions

1. Wash and dry eggplants. Do not peel. Slice crosswise into 1/4 inch-thick rounds. Salt each round heavily and place in a colander. Set aside for 30 minutes to “sweat” out the bitter juices. Rinse each slice under cold running water and pat dry with paper towels.
2. Season the flour with salt and pepper. Beat the eggs with 2 Tbsp. water. Toss the breadcrumbs with the herbs. Set up three bowls in order; seasoned flour; egg wash an toasted bread crumbs.
3. Dip the eggplant slices in each of the three bowls, in order, and shaking off any excess at each stop. Set aside on a sheet pan, in the refrigerator if there is time, for 30 minutes.
4. Pour the oil, about 1-inch deep, into a large skillet over medium-high heat. Add the eggplant slices in batches without crowding the pan. Cook about 3 to 4 minutes on each side until lightly golden and crisp. Drain on sheet pans lined with paper towels. Salt lightly with sea salt while still hot. Keep in a warm (200 degrees) oven or just put on table with an array of cheese, fresh vegetables and chunks of good, crusty Italian bread.

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