Fried Eggplant Slices

• 3 eggplants (about 3 3/4 pounds), cut crosswise into 1/2-inch-thick slices
• 3 tablespoons kosher salt
• Vegetable oil for frying

1. Lay the eggplant slices on paper towels and sprinkle the salt over them.
2. Let stand for about 30 minutes, then pat the eggplant slices dry.
3. As a result of this process, the eggplants will be crispier when fried.
4. Place a 10-inch skillet over medium-high heat.
5. Pour enough oil into the skillet to fill it halfway.
6. The oil will be ready for frying when it sizzles upon contact with a drop of water.
7. Be careful, however--if the oil is too hot, the outer surface of the eggplant slices will brown before the interior flesh is fully cooked.
8. Place a single layer of eggplant slices in the oil.
9. Fry for about 1 minute, then turn them over and fry for 1 minute more.
10. They should be slightly brown.
11. Remove the slices with a slotted spoon and drain on paper towels.
12. Repeat with the remaining slices, adding more oil if necessary.
13. Drain on paper towels.

eggplants, kosher salt, vegetable oil

Taken from www.cookstr.com/recipes/fried-eggplant-slices (may not work)