1 young eggplant, peeled and sliced thinly
salt
lemon juice or lemon slices
1/2 cup self rising flour
saltine crackers
1/2 teaspoon powdered onion
1/2 teaspoon garlic powder
2 eggs, slightly beaten
1 tablespoon cold water
1/8 teaspoon freshly ground black pepper
Place prepared eggplant in a deep bowl. Salt it heavily with while layering it with crushed or broken ice. Weight the salted and iced eggplant down in the bowl with something heavy on top to keep the eggplant submerged. The salt will act as an astringent and draw excess water from the eggplant. Refrigerate for at least 30 minutes and up to an hour. Rinse and drain the eggplant thoroughly. Pat dry with paper towels. Rub slices with lemon juice or lemon slices. In a pan or dish, mix 1/2 cup self rising flour and 1/2 cup very finely crushed saltine crackers. Add 1/2 teaspoon powdered onion and 1/2 teaspoon garlic powder, if desired. Add 1/2 teaspoon salt and combine the mixture well. Set the mixture aside. In a separate bowl, combine 2 eggs, slightly beaten, with about a tablespoon of cold water. Add 1/2 teaspoon salt and 1/8 teaspoon freshly ground black pepper to the eggs. You can omit the salt if desired. Dip each slice of eggplant into first the egg mixture, then the cracker mixture and then again in the egg mixture. Immediately place each slice as dipped into your hot frying pan prepared as follows. Add about 1/4 inch of fresh cooking oil to a hot cast iron frying pan. Using medium to medium high heat, fry prepared slices of eggplant until golden brown on each side, turning once with tongs. Be careful not to spatter the hot oil if the eggplant and egg batter is still cold. Drain slices on paper towels when done. Eat immediately.
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