CRISP FRIED EGGPLANT
Can be prepared in 45 minutes or less.

1/3 cup cornstarch
1 large egg
1/2 teaspoon coarse salt plus additional for sprinkling the eggplant
1 cup fresh bread crumbs
1 small eggplant (about 1/4 pound), cut crosswise into 1/4-inch-thick
slices
vegetable oil for deep-frying
lemon wedges if desired

Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes.

Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere.

Transfer the eggplant as it is coated to paper towels and let it dry slightly.

In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375F oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain.

Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.

Serves 2 as a side dish or first course