One of the most versatile things to make is Fried Eggplant. It delicious on it’s own and it’s also a jumping point, as an ingredient, for other main dishes. The natural sweetness of the ...

Fill a large, deep pan with at least 1/2 inch of oil and set over medium-high heat. Dredge each eggplant plank through flour to cover. Shake off excess and dip eggplant into eggs to completely coat.

Generously sprinkle a sheet pan with salt. Slice eggplant and zucchini into thin ... Use a slotted spoon to transfer the fried vegetables to a paper-towel-lined plate to drain.