- 2 medium-size eggplant
- 2 eggs
- 1 teaspoon salt
- 1 cup flour or cracker crumbs
- 1/2 cup fat
- Pare eggplant and slice in rings 1/4-inch thick. Soak in salt water for 30 minutes.
- Drain eggplant and dip into beaten egg.
- Dredge with flour or roll in cracker
- Fry in hot fat until golden brown on both sides.
If desired, after draining,
sprinkle with seasoned salt and Romano cheese.