Breaded Eggplant

Steps

1. 1

   Wash and peel the eggplants, slice into rounds, then place in a bowl, cover with cold salted water and let soak for 1 hour.

2. 2

   Drain the eggplants and pat dry with a clean towel or paper towels.

3. 3

   Crack the eggs onto a plate and beat them together. Put the flour on another plate. Dip the eggplant slices first in egg, then in flour.

4. 4

   Heat the oil in a pan. Add the eggplants and fry for 7 minutes, flip them, and cook for another 7 or 8 minutes. Repeat with the remaining eggplant slices.

5. 5

   Drain the eggplants on paper towels and arrange them on a plate. Keep warm until serving.