Fried Egg Plant

Ingredients

• 2 medium Eggplant
• 1/2 teaspoon Salt
• 1 large Egg
• 1/2 cup Grated crackers (or breadcrumbs)
• 2 tablespoons Butter (or vegetable shortening or neutral oil) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening or neutral oil for similar texture.)
• to taste Black pepper
• 1/4 cup Corn meal, flour, or corn starch (optional)
• 1 cup Water

Instructions

1. 1Peel the eggplants and slice them into 1/4-inch thick rounds. Place the slices in a single layer on a plate or baking sheet. Sprinkle with salt.
2. 2After 30 minutes, wipe the eggplant slices dry with a paper towel.
3. 3In a shallow dish, beat the egg. In another shallow dish, place the grated crackers (or breadcrumbs). Dip each eggplant slice into the beaten egg, then dredge in the cracker crumbs, ensuring both sides are coated.
4. 4Heat the butter (or shortening/oil) in a large skillet over medium-high heat. Once hot, carefully place the breaded eggplant slices in the skillet, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Season with pepper while cooking.
5. 5Alternatively, parboil the peeled and sliced eggplant in salted water for 5 minutes. Drain and pat dry. Dust with cornmeal, flour, or cornstarch. Fry in hot oil until golden brown.