Peel eggplant and slice into 1/4 to 1/2 inch slices. Place the cracker
meal in a large shallow bowl.
In another shallow bowl, whisk the eggs and 2 tablespoons of water
together. Dip each eggplant slice in the egg, and then dredge it in
the cracker meal. Shake off any excess breading and transfer the
eggplant to a baking sheet. Repeat with the remaining eggplant.
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Heat 1/2 inch of oil in a large saute pan over medium heat until the
oil reaches a temperature of approximately 385 degrees F.
Working in small batches, fry a few of the eggplant slices, turning
once, until golden brown, about 3 minutes per batch. If some breading
is left on bottom of pan and starts to burn, try to carefully remove
with slotted spoon or sieve. Using tongs, transfer to a paper towel-
lined baking sheet. Lightly sprinkle with salt while hot. Repeat with
the remaining eggplant.
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