Serves: 4
Total Calories: 238

1 medium eggplant (about 1 pound)
salt
2 large eggs
1/4 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper
1/2 cup all-purpose flour
1 1/2 cups plain dry bread crumbs
vegetable oil for frying

1 Trim the tops and bottoms of the eggplants. Cut the eggplant crosswise into 1/4-inch-thick slices. Arrange the slices in a colander, sprinkling each layer with salt. Place the colander over a plate to drain for at least 30 minutes. Rinse off the salt with cool water and dry the slices with paper towels.

2 Put the flour in a shallow bowl. In another shallow bowl, beat together the eggs, cheese, and salt and pepper to taste. Dip the eggplant slices into the flour, then in the egg mixture, then in the bread crumbs, patting to coat well. Let the slices dry on a rack for 15 minutes.

3 Line a tray with paper towels. Turn the oven on to the lowest setting. In a large heavy skillet, heat 1/2 inch of oil until a small drop of the egg mixture sizzles when it touches the oil. Add just enough of the eggplant slices to fit in a single layer without crowding. Fry until golden brown on one side, about 3 minutes, then turn them over and brown on the other side, about 2 to 3 minutes more. Drain the eggplant slices on the paper towels. Keep them warm in a low oven while frying the remainder in the same way. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 238
Calories from Fat: 36

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