Fried Eggplant

Directions

1. 1
   Cut eggplant into 3/4-inch thick slices.
2. 2
   Sprinkle slices with salt, allowing about 1 teaspoon for whole eggplant.
3. 3
   Pile slices on top of each other in a saucepan or baking dish, then place a weighted dish on top; let stand for 1 hour, then drain off the liquid that flows out.
4. 4
   Dip slices into a mixture of 1 beaten egg and 1/4 cup milk, then coat well with dry bread crumbs.
5. 5
   Fry over moderate heat until brown on both sides and thoroughly tender.