Eggplant 101

As promised, here is the first cooking tutorial! I'm starting with eggplant, since we get so many questions from folks that have never had it before. This process is straightforward and pretty basic--no fancy equipment required!

You will need an eggplant (from Mitchell Farms, of course!), kosher salt, one egg, milk, fish breading (we like Andy's), paper towels and oil.

First, wash the eggplant, peel and slice into rounds about 3/8" thick. The eggplant will start to turn brown (oxidize), but this is ok.
Place on cooling rack over a bowl or the sink. Sprinkle liberally with kosher salt and let sit about 15 minutes. This helps draw out moisture or so I'm told. Rinse well and pat dry with a cloth towel--paper towels leave lint fuzzies--not good for eating.

Put a heavy skillet over medium high heat and add oil The amount depends, buy you want the oil no more than half way up the thickness of the eggplant slice. Full disclosure: I put too much oil in the skillet--oops!
Take the egg and about 1/2 cup of milk and mix in a shallow bowl. Put the breading in a shallow bowl or plate. Taking a eggplant slice, dip into the egg/milk mix then into the breading. Place in hot oil. Cook until brown then flip to cook the other side. When done, place on paper towels to drain.Serve with ranch dressing, ketchup, fresh, chopped tomatoes or the topping of your own choice!