Eggplant grows on a stout plant. It produces purple flowers that turn into a dark almost black egg-shaped fruit. Picked while shiny, the outside is peeled away. It oxidizes quickly, so is placed in salt water to keep it less dark.
Peeled and sliced. It is then prepared for deep frying by dipping the wet slices into flour. Then, dipping into an egg and water mixture, and finally ground fine cracker crumbs.
Deep fried until rusty brown. Flipping over as the slices cook on the bottom, the tops will not cook until turned over.
- saltine cracker crumbs
- canola oil
Peel, slice, dip. Deep fry. Flip over.
Flour first. Egg. Cracker crumb.
Deep fry and drain on paper towel.