Fried Eggplant (version III)

Melenzana fritta

(2 votes)

1 large eggplant
1 tablespoon salt
1 cup olive oil pepper
1/2 cup grated romano cheese

Wash eggplant, but do not peel. 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.


Comments:

At last! An easy, uncomplicated and delicious eggplant recipe!
Molly, Lake Worth, FL


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