Copyright Thomas Saaristo  All Rights Reserved
Crisp fried eggplant
Buy the smallest eggplants at the supermarket that you can find for this side or
appetizer dish. The large the eggplant and the more they may require salting to
remove some of the bitter flavors that some people find off putting. Too, the smaller
they are, the easier they are to cut into uniform sizes

1/3 cup cornstarch
1 large egg
1/2 teaspoon House salt plus additional for sprinkling after frying
1 cup fresh bread crumbs
1 small Eggplant [about 1/4 pound], cut crosswise into 1/4 inch thick slices
Canola oil, for frying
Lemon wedges, for serving

Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread
crumbs in separate small dishes

Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off
the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing
on the crumbs to make them adhere

Transfer the eggplant as it is coated to paper towels and let it dry slightly

In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of Canola oil heated
to 375 degrees Fahrenheit for 1 minute on each side, or until they are golden brown,
transferring them with tongs to a paper towel lined plate to drain as they finish

Sprinkle the eggplant lightly with additional salt and serve it with lemon wedges