Fried Slices of Egg Plant / Aubergine without Ravaging the Kitchen

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The other day I read a post from a hausfrau who had prepared fried slices of aubergine and ravaged the whole kitchen in the process. I hadn't prepared this speciality for years - sometimes one forgets certain dishes and prefers others - but I couldn't remember it as especially tricky and dirty. So I bought two aubergines and went to work. It's so easy-peasy that it's ridiculous! My kitchen looked the same when I'd finished. We didn't have to call the painter and buy new furniture. - Cut off about 1 cm of top and bottom of the aubergine. Peel it with a potato peeler or a knife. - Cut it into slices, either small, round ones or long, oval ones. It doesn't matter. I do it with a bread slicer. - Put the slices on a plate and sprinkle them with salt. After some minutes you'll see that they start 'perspiring'. The salt draws bitter substances out of the vegetable. Take a tissue and dry the slices. Repeat on the other side. - Prepare a batter from egg, flour or breadcrumbs and grated parmesan cheese. Add some grated pepper and salt. - Put the slices in, turn them over so that they're covered with the batter from both sides. - Pour some oil into a pan and fry the slices on both sides for some minutes. When the underside is light brown, turn them over. They're done when you can pick through them easily with a fork. - Should you have some egg left from the batter, pour it into the pan. You can eat it together with the slices. That's it! Wash the dishes and your kitchen will look as before. Italians eat this as antipasto, i.e. before the pasta. In English it's called starters. We've found out that some slices are enough for us as a full meal, we don't need pasta and/or a main course afterwards. We have bread together with the fried aubergine. You should always prepare more slices than will be eaten during one meal. They're also delicious as a cold snack! ----- You can also use this recipe for slices of zucchini.