Eggplant Crisps - cooking recipe

Ingredients

2 medium eggplant, thinly sliced
None None Kosher salt
None None Vegetable oil, for shallow-frying

Preparation

Sprinkle eggplant slices with salt; let stand for 15 mins. Rinse under cold running water. Drain; pat dry with paper towels.
Heat oil in large skillet on medium-low heat. Fry eggplant, in batches, until browned and crisp; drain on paper towels. Crisps can be served warm or at room temperature.