Sicilian Fried Eggplant

During a visit to Sicily I spent a week with family in Catania. I was treated to my favorite, melanzane (eggplant)! I had never experienced it prepared quite this way and was floored by the full mouthwatering flavor from only 3 ingredients. Over the week, my "mother for the week" was so delightful and prepared this recipe for me 3 times!
- Jonathan Sciabica

Sicilian Fried Eggplant
Sciabica's Marsala Olive Oil
Sea Salt
Melanzane (Eggplant) ~ about 1 per person

  • 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.

Serve as side with pasta or as an appetizer with slices of a hard cheese such as reggiano parmesean.