Fried Eggplant - cooking recipe

Ingredients

1 medium sized eggplant, peeled
salt
1 egg
1/4 c. milk
bread crumbs

Preparation

Cut eggplant into 3/4-inch thick slices.
Sprinkle slices with salt, allowing about 1 teaspoon for whole eggplant.
Pile slices on top of each other in a saucepan or baking dish, then place a weighted dish on top; let stand for 1 hour, then drain off the liquid that flows out.
Dip slices into a mixture of 1 beaten egg and 1/4 cup milk, then coat well with dry bread crumbs.
Fry over moderate heat until brown on both sides and thoroughly tender.