Ingredients
Sciabica’s Marsala Olive Oil
Sea Salt
Melanzane (Eggplant) ~ about 1 per person
Preparation
Slice eggplant into 1/4 inch thick pieces
Liberally salt both sides with sea salt then place in a strainer in the sink. Let sit for 30 minutes.
Take about 6 slices at a time and rinse eggplant under running water. Squeeze out excess water firmly. Repeat the “rinse and squeeze”.
In a deep pan fill about 1/2 inch of olive oil - heat on med-hi.
Drop in eggplant slices to create 1 layer in pan.
Fry until beginning to brown.
Let cool on paper towel to absorb excess oil.
