Fried Eggplant

ingredients

• a 1 pound eggplant, trimmed and cut into strips, each about 3 by 3/4 by 0.75 inches
• 1 teaspoon salt
• 1/4 cup all-purpose flour for dredging
• vegetable oil for deep-frying
• 1/2 cup confectioners' sugar for dipping

directions

In a bowl toss eggplant with salt. Cover eggplant directly with a plate and weight with a 1 pound can. Let eggplant stand 1 hour, or until it gives off most of its liquid. Rinse eggplant and drain well. Pat eggplant very dry with paper towels and in a bowl dredge in flour, shaking off excess.

In a 4- to 1 1/4 gallons heavy saucepan heat 1 inch oil to 375 degrees. on a deep-fat thermometer and fry eggplant in 4 batches, stirring gently, until golden brown. Transfer eggplant with slotted spoon to paper towels to drain.

Serve eggplant hot with sugar for dipping.