Santa Clara University

Fried Eggplant

Recipe from the kitchen of Altenzione

Ingredients:

• 2 large eggplants, thinly sliced
• Salt
• 4 cups flour
• 4 eggs, lightly beaten
• 2 ½ cups milk, approximately
• Salt and pepper to taste
• Vegetable oil

Directions:

1. Salt each slice of eggplant. Set the slices on a plate in a mound and place a weight on top. As water collects on the bottom of the plate, pour it off.
2. Place the flour in a large mixing bowl. Add the eggs and enough milk to produce a pancake-batter consistency. Add salt and pepper.
3. Fill a large skillet with oil to about 1 inch and heat until very hot. Dip each slice of eggplant into the batter and fry on both sides until golden.
4. Drain on paper towels.
5. Serve hot.

Serves 8