|Eggplants||4 , choose young vegetables|
|Flour||1 Cup (16 tbs), for dusting|
|Olive oil||1⁄3 Cup (5.33 tbs), enough to keep pan covered to a depth of l/4" throughout frying|
Wash and dry eggplants; cut in fine, even slices, salt lightly, and leave in bowl for a few hours.
Before cooking, dry eggplant thoroughly with a cloth, dust lightly in flour (or first in flour, then in beaten egg), and fry in small batches in olive oil heated to the verge of smoking.
Turn when brown on one side.
Drain briefly on paper and serve at once.
The slices should be toast-brown and Crisp.
note: Zucchini can be substituted for eggplant in the preceding recipe.
Soaking in salt is not necessary.
Four or five medium zucchini will serve six.