Battered Eggplant

Directions

1. 1
   Cut the eggplant into slices approximately 1 centimeter thick and place into a colander. When a layer is completely covering the bottom, sprinkle liberally with salt. Repeat. Set aside for 1 hour.
2. 2
   Blot the eggplant with a paper towel to remove any excess liquid.
3. 3
   Heat oil in a skillet.
4. 4
   Dip the eggplant slices into flour and then into the egg. Fry in batches.
5. 5
   Remove from skillet and place onto paper towels to remove the excess grease. Serve immediately while hot.