Italian Fried Eggplant

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Italian Fried Eggplant

 

1 large eggplant

1 tablespoon salt

1 cup olive oil

pepper

1/2 cup grated romano cheese

 

Wash eggplant,but so not pare. Slice in 1/4 in slices, sprinkle

salt on each slice, and let stand 1 hour in colander. Squeeze dry

with palms of hands. Heat oil in frying pan and fry eggplant until

brown on each side over medium flame. Sprinkle with pepper and

grated cheese, and serve hot or cold. May be used as antipasto,

side dish, entree or sandwich filling.

Note:Tomato sauce poured over is equally good. Sprinkle with fresh chopped

basil.

Makes 4 servings.

 

 

 

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