Peel eggplant, and cut into 1/2- inch slices. Sprinkle each slice with salt. Let stand 30 minutes; rinse and drain well.
Combine flour, salt, and pepper; add milk, egg yolks, and butter, mixing well. Dip eggplant slices into batter, and fry in hot oil (375°) until golden brown. Drain on paper towels, and serve immediately.
Super-easy! We had dinner guests coming in short order and George Washington saved our evening with this delicious treat! We salted it before-hand which really cut the bitterness out, leaving a very filling, very popular dish! Everyone asked for copies of this recipe and it's a sure bet we'll be cooking it up again soon (like tomorrow for lunch - already getting requests :o)
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