Peel eggplant and then cut it into 1/4-inch thick slices.
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Lay sheets of paper towel onto a cookie sheet or large colander (I prefer the latter) and lay enough eggplant slices down to cover the surface. Generously sprinkle salt onto the eggplant and then cover with another layer of paper towels. Repeat until you're out of eggplant.
Let eggplant slices sit for 30 to 40 minutes.
Heat frying pan over medium-high heat. Add enough olive oil to cover the bottom with 1/4 inch of oil.
Beat eggs with milk in a wide bowl and add 1/2 teaspoon salt to season it. In second wide bowl, mix flour with remaining salt and herbs.
Rinse and pat dry eggplant slices.
When oil is heated, dip eggplant slices into the flour mixture. Shake off an excess flour and then dip into the egg mixture to coat thoroughly.
Lay battered eggplant into the pan in batches, being sure not to crowd the pan.
Fry each side until golden brown. If the pan starts to smoke, lower heat.
— Courtesy of Yolanda DiFabio of Hagerstown
Eggstraordinarily delicious eggplant with cheese
1 cup shredded Monterey Jack cheese
1/2 cup chopped parsley
1 medium eggplant
2 tablespoons butter
Salt and pepper to taste
2 medium tomatoes, sliced thin
Heat oven to 375 degrees.
Combine cheese, egg and chopped parsley in a bowl.
Cut eggplant into 1/4-inch slices and arrange on buttered cookie sheet.
Divide egg-cheese mixture among eggplant slices. Top with a tiny dab of butter and slice of tomato. Sprinkle with salt and pepper, Italian seasoning and another tiny dab of butter.
Bake for 30 to 40 minutes, until fork tender.
Cook's note: This is a favorite family recipe from Barb Tritle, who works Saturdays at Blue Mountain Farms' stand in the City Farmers Market in downtown Hagerstown.
— Courtesy of Barb Tritle of Hagerstown