Sauteed Sliced Egg Plant

These are delicious sliced and sauteed in oil. Eat as a sandwich in pita bread.

Egg Plant on right, shown with cousa slices (posted 7/8/12)

Ingredients

2 large firm egg plants
salt
olive oil

Directions

Place the eggplant in a bowl of cold water and rinse well. Slice off the stalk. Slice the eggplant about 1/8 inch thick horizontally so that you have round shapes. You can also slice the eggplant lengthwise, this works better on smaller sized
eggplants.
Place sliced eggplant on a plate, sprinkle with salt and let stand for an hour.
The salt draws out the moisture and prevents the eggplant from becoming heavy and oil laden when frying. Pat dry with a paper towel.

In a skillet, pour olive oil so it is 1/4 inch in depth, heat up the oil and saute no more than six at a time. Let drain on a paper towel and then arrange on a platter.

Very nice with pita bread or as an addition to a creative sandwich.
These keep well in the fridge, covered and are great for a lunch on the run.