JUDY’S FRIED EGGPLANT

Judy’s Fried Eggplant

Serves 6 as an hors d’oeuvre

Ingredients

1 tbsp. salt

1 large eggplant, peeled and sliced crosswise into quarter-inch slices

1 sleeve Ritz crackers (or more, as needed)

3 large eggs, beaten well

Vegetable oil

Preparation

Fill a large bowl with ice water and add the salt. Stir to blend and add eggplant slices. Soak for about an hour. Meanwhile, crush the Ritz crackers by wrapping the sleeve in a dish towel and beating with a rolling pin. Or pulse a couple of times in a food processor. (You want them to have a bit of texture, like coarse bread crumbs, so do not pulverize them too finely.)

Drain the eggplant and dry carefully. Dip each slice in beaten egg to coat well and dredge in cracker crumbs, pressing to make sure they adhere. Transfer each slice as it is coated onto paper towels. Heat about two inches of oil over medium- high heat until very hot. (It should be around 375 degrees—if you don’t have a ther-mometer, stick the handle of a wooden spoon into the oil. If the oil starts steadily bubbling around the handle, you are ready to go.) Fry the eggplant in batches (do not crowd pan) until golden brown, about a minute or two on each side. Add more oil as needed.

Drain on paper towels and sprinkle with salt.