Fried and Stuffed Eggplant

Peel eggplant and cut into 1/4-inch thick, round slices. Sprinkle with salt and allow to stand in bowl for 30 minutes. Rinse slices with cold water and pat dry. Make a sandwich with one slice of cheese between two slices of eggplant. Beat eggs and water with fork in a small deep plate. Combine flour, bread crumbs, salt and pepper in another deep dish. Dip stuffed eggplants in beaten egg and coat evenly with flour mixture. Fry them in hot oil until golden brown on both sides. Serve hot and crisp.

This recipe is from “What’s Cooking in Niles.”