SICILIAN FRIED EGGPLANT
Steps:
- Slice eggplant into 1/4 inch thick pieces Liberally salt both sides with sea salt then place in a strainer in the sink. Let sit for 30 minutes. Take about 6 slices at a time and rinse eggplant under running water. Squeeze out excess water firmly. Repeat the "rinse and squeeze". In a deep pan fill about 1/2 inch of olive oil - heat on med-hi. Drop in eggplant slices to create 1 layer in pan. Fry until beginning to brown. Let cool on paper towel to absorb excess oil.
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