Spicy Diaphanous Eggplant

• 2 small or 1 medium eggplant - young farm fresh eggplant are the best
• 1 egg
• 3 Tablespoons whole milk
• salt & pepper to taste
• 1/4 cup flour
• 3 tablespoons olive oil
• 1 Ten (10) oz can Ro-Tel Original Diced Green Tomatoes & Chilies

1. Using a mandoline, slice the eggplant long ways 3/16th of an inch thick.
2. Note: If you are using a larger eggplant you may want to slice your eggplant in half and run the eggplant long-ways on the mandoline.
3. Salt the eggplant and let it 'weep' on paper towels for 10-20 minutes turning once
4. Beat egg, milk, salt and pepper together in a bowl
5. Add flour to a second bowl
6. Heat 1 TBL spoon of oil in a skillet on medium high heat
7. Dredge the eggplant in the flour on both sides
8. Dip eggplant slices in egg wash
9. Pan saute the eggplant until brown on both sides and soft - remove to a paper towel while you complete the rest of the slices.
10. Spoon 1/3 of the Ro-Tel into the bottom of a 9x3 loaf pan
11. Build one layer of eggplant slices, overlapping slightly.
12. Spoon 1-2 tablespoons of Ro-Tel on the top of the first layer
13. Add 2nd layer of eggplant
14. Scatter the remaining Ro-Tel on the top of the eggplant
15. Bake at 375 for 20 minutes
16. Enjoy!

egg, milk, salt, flour, olive oil, rotel

Taken from www.epicurious.com/recipes/member/views/spicy-diaphanous-eggplant-52935001 (may not work)