3-4 Asian eggplants, about 2-3 inches in diameter
1 T sea salt
1 C fresh breadcrumbs
2 brown, organic eggs
2 C Doctor’s tomato sauce
1 C peanut oil
1 C mozzarella
½ C freshly grated parmesan cheese
Using a sharp knife or mandolin, slice eggplant into 1/8 inch thick circles. Sprinkle salt over the egg plant and allow them to sit for about 20 minutes. This allows the extraneous water to be removed from the eggplant. Once complete, remove the salt with a quick rinse and pat dry with paper towels.
Dunk eggplant pieces in the egg and then the bread crumbs. Fry the eggplant in the oil at 360 for about 2 minutes. Remove each piece as it turns golden brown and drain them on paper towels.
Serve with the tomato sauce and cheeses on the side. The idea is to get everybody making their own style of eggplant. At my house, people don’t wait for all the eggplant to be drained. Usually they start eating the eggplant as soon as it comes out of the oil. They steal some eggplant, dunk them in the sauce and add as much cheese as they care for. This is not a sit down, Sunday type meal at my house.