Slice the eggplant & dip it into beaten egg, then coat it with cornmeal & fry it in some oil but make sure the oil is hot enough or the eggplant will just soak it up & be greasy. Oh & salt & pepper the beaten egg (it wouldn't hurt to add a little hot sauce to the egg also.) That's one way to do it. You could also use flour instead of the cornmeal.

slow it down just a little, please.

peel the eggplant and slice it in 3/8" slices.

arrange the slices on a plate in a single layer; salt lib- erally. put on a second layer of eggplant (with more salt, please), then a third layer (salted), until all the salted eggplant is on the plate.

all the salt,up to this point, is just to leach out the moisture stored in the plant.

put a second plate on top of the eggplant; place a saucer in the sink, and invert (up-side-down) the eggplant plates onto the edge of the saucer - so the leached water from the eggplant flows freely into the sink drain. it'll take the best part of 45 minutes.

after the water has leached from the eggplant, pat the slices dry with some paper towel. then it's only a case of dip-and-dredge .... and fry.

but you've got to leach he eggplant, first.

owen

Don, try to get small eggplants to fry if you can. The larger ones have lots of seeds and can be bitter.

I've never seen anyone leach eggplant for that length of time. I draw a little moisture from okra and also squash before frying but that is simply to make the cornmeal or other batter adhere better. Why do you leach your eggplant for that length of time Owen?

I do salt eggplant but only for about 20 minutes and I never peel it.
Other than that, I do it the way Ginger said.

I also leach my partially peeled slices, I place them on double folded paper towels,top and bottom, weight down the top, and depending on time anywhere from 25-45 minutes. I dip in flour first, then egg, then a mix of bread crumbs, and panko, and fry in Olive oil, YUMMY