FRIED EGGPLANT

FRIED EGGPLANT

2 young eggplants

salt and pepper

2 eggs

flour to make a light batter

2 tbsps shortening

1. Slice the eggplants very thin, paring them if large, and leave the skin on it young and tender.

2. Season the eggplant well with salt and pepper.

3. Make a light batter with eggs and flour.

4. Soak the slices in the batter.

5. Lift out and fry in the hot shortening.

6. When done on one side, turn.

7. When done, remove the eggplants to paper towels or brown paper; keep warm.

8. Serve hot.