Fried Eggplant
Ingredients
1 large Eggplant, sliced into rounds
1/2 c. flour
1 - 2 Large eggs, beaten
1/2 c. bread crumbs
1/4 c. grated Romano cheese
Oil for Frying
Directions
Place the eggplant slices in salted water for at least 30 minutes. Remove from water, rinse well and dry with a paper towel. Place the flour, eggs and breadcrumbs in separate pans or plates! Dredge the eggplant slices in the flour (one piece at a time). Remove from flour and tap lightly with your finger to remove the excess. Place in egg to coat both sides and then coat with breadcrumbs. Set on a plate. Repeat with the remaining slices. When all the slices have been coated, put the plate in the refrigerator for at least 30 minutes for the coating to set.
Heat the oil in a large skillet. Remove the eggplant from the refrigerator. Fry slices in the oil until the eggplant is tender and the coating is golden brown. Remove to a cookie sheet covered with a paper towel to drain.