Photo: Joseph Gonzalez
Ingredients
- 1 eggplant, sliced ½ inch thick
- Salt, to taste
- Water, for parboiling
- ¼ cup butter
- ¼ cup lard
- 2 eggs, beaten
- Bread crumbs
Directions
1
Slice the eggplant about ½ inch thick.
2
Parboil the slices in salted water for 15 minutes.
3
Remove the slices and fry them in equal parts butter and lard until golden.
4
Alternatively, dip each slice in beaten eggs and bread crumbs, then fry.