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| At this point I usually try to clean up the kitchen just a bit, to get all ready for the browning of the eggplant slices. Here you see everything you need to get started. |
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| Eggplant/Egg mix close up. Ooooh! |
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| Ok, so what you do is, take the eggplant slices, dip them in the egg. Get them well covered and drop them into the hot olive oil. Too much egg is ok, just plop it in the pan, it's ok if you get a little egg overhang. |
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| Look at the pan in this photo. See the little egg dropping there in the oil? I drop those in to see if the oil is the right temp. When drop a little egg in the hot oil, you should instantly get little bubbles around the edges. |
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| So now you place, several slices in the pan and cook them for a while. The pan is at a temperature of about med-hi leaning toward high. You will have to adjust the temperature as you go. |
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| See that nice golden brown color? That is what your shooting for. |
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| Here are the slices flipped over after they have cooked on one side for about 2-4 minutes or so. |
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| After they have been cooked to a golden perfection then you want to drain them well. What I use for this is a brown paper bag with paper towers on top of that. |
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| Here are the happy eggplant slices sitting there draining. Oh the excitement of it all! |
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| Once you have the paper towel filled up with eggplant slices, you will want to get more paper towels and press the top to remove excess oil/grease from top of the slices. |
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| It is highly recommended that you have a wife (preferably an Italian wife) in the kitchen helping you along with the cooking. See the pretty smile? Actually, what she's thinking is, "if you don't get that camera out of my face I'll"..... Needless to say, you must be careful when taking pictures of wife. Make a note of it. ;-) |
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| So, fill the pan up with as many slices as you can. You need room so the slices don't overlap. Here the slices have already been cooked on one side and have been flipped over. These are just about ready to put onto the paper towels for draining. |
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