|Olive oil||3⁄4 Cup (12 tbs)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|All purpose flour||2 Cup (32 tbs)|
1. Slice eggplants horizontally 1/3 inch thick. Sprinkle both sides generously with salt. Arrange in a single layer in baking dish. Allow to stand 1 hour.
2. Squeeze each eggplant slice firmly between palms of hands or use a heavy weight wrapped in aluminum foil to press out excess liquid.
3. Heat oils together to smoking.
4. Meanwhile, season flour with salt and pepper. Dip each slice in the flour. Fry the eggplant slices until golden brown, turning once. Remove.