About Eggplant: Availability: Year round, especially in August and September. What to Look For: Heavy, smooth, firm vegetables with shiny, unscarred. Uses: Cooked, with or without skin, pan-fried, batter-fried, sauteed, baked,chopped, stuffed, marinated. Cold, in salads. Hot, in stews and casserole dishes or as a main course. As a vegetable accompaniment, good with lamb and pork. Keep eggplants in the refrigerator and use them as soon as possible. Eggplant has a great capacity for absorbing oil, but if the slices are salted to drain them of excess water, then dried and fried in well-heated butter or oil, they will absorb less.
- 1 medium eggplant(about 1 1/2 lbs.,675 g)
- Freshly ground pepper
- 1/4 lb.(115 g) butter
Cut the eggplant into slices 1/4 to 1/2-inch thick. Sprinkle lightly with salt and pepper and let drain on paper towels for 30 minutes; pat dry. Melt the butter in a large skillet. cook the eggplant slices over moderate heat, turning them once or twice, until they are golden. Serve hot.
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Source: The Fannie Farmer Cookbook
Submitted By: Linda Wilson
Golden Fried Eggplant