Grandma Roses Italian Fried Eggplant 1965

Step 1: Rinse the eggplant, cut into round slices about 1/4 inch thick. Place in a strainer, sprinkle with the salt, and let sit over a bowl for about one hour. Rinse the salt off eggplant with cool water, place on paper towels and dry well. Heat about 2 tablespoons of the olive oil into a pan and pan fry each slice without crowding in pan, about 2 minutes each side. Remove to drain on paper towels. Now eggplant is ready.

Step 2: Cut the mozzarella cheese into round slices. We do use the fresh cheese. Cut cheese and place on a plate, season with a little salt and black pepper,sprinkle with the basil then cover withsaran and set aside with the eggplant.

Step 3: Sprinkle the yeast into a bowl with 1 1/2 cups warm water stir until dissolved. Whisk in 1 1/2 cups of the flour and the black pepper and stir until smooth. Let this stand for at least half hour.

Step 4: Place one slice of cheese between two slices of eggplant, and press firmly. Spread the last 1/2 cup flour onto plate or parchment, and dip the eggplant stacks or sandwich into flour coating outside well. Place onto racks.

Step 5: Heat the vegetable oil in a saucepan and heat to 350 degrees.

Step 6: Beat the eggwhite with beaters until stiff peaks form. Fold eggwhite into the yeast flour batter. Dip eggplant stacks a few at a time into batter, you can hold together with a toothpick if desired. Shake off any excess batter, fry the stacks in oil about three at a time, not overcrowding. Fry about two minutes each side until golden. Remove with slotted spoon, drain on paper towels. Squueze lemon slice over top while warm, serve warm.