Fried Eggplant

Ingredients

• 1 medium Eggplant
• 1 tsp Salt
• 0.5 cup All-purpose flour
• 2 tbsp Butter
• 2 tbsp Vegetable Oil (For frying, can substitute with other oils)

Instructions

1. 1Wash the eggplant. Pare (peel) the eggplant and cut it into very thin slices, about 1/4 inch thick.
2. 2Sprinkle the eggplant slices with salt and pile them on a plate. Cover with a weight (such as another plate or a small bowl filled with water) to express the juice. Let stand for one and one-half hours.
3. 3After draining, pat the eggplant slices dry with paper towels. Dredge each slice with flour, ensuring they are lightly coated.
4. 4Heat butter and oil in a large skillet over medium heat. Once the butter is melted and the pan is hot, carefully place the floured eggplant slices in the skillet in a single layer. Sauté slowly until crisp and brown on both sides, about 3-4 minutes per side. You may need to work in batches to avoid overcrowding the pan.
5. 5Remove the fried eggplant slices from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.