"Todd" > wrote in message ...
> Hi All,
>
> I cook because it is fun. I really do not know what I am doing.
>
> Okay, I give up. How do you fry eggplant without it becoming
> an oil sponge?
>
> My latest endeavor was to peal it, salt it for an hour, rinse
> the salt off, and plop it into hot olive oil. You could watch
> the oil disappear as the eggplant slices sucked every bit of it
> up.
>
> What am I doing wrong?
>
> Many thanks,
> -T

You did nothing wrong - that is exactly how egg plant reacts.

To seal the eggplant for frying - flour, then dip in egg wash then dip in
flour and/or breanbrumbs before frying. Or simply grill the slices.

Dimitri