Breaded Eggplant

Breaded Eggplant
(serves 2)

1 large eggplants, cut into round slices ¼ in thick (roughly)
salt
flour
2 eggs, beaten
1 tsp Tabasco Sauce
1 tsp Worchester Sauce
3 cups fine bread crumbs
½ cup extra virgin olive oil (enough to cover the bottom of your pan)

Spread out the eggplant slices on a flat surface and sprinkle with salt. Leave them untouched for about 20 minutes in order to drain off excess water. Dry the slices and dust them with flour. Beat eggs, Tabasco and Worchester sauce. Dip the slices in the eggs and then in bread crumbs. Heat up oil in a frying pan and fry the eggplant in hot oil. Only for about 30 seconds on each side (or until crispy brown). Blot on absorbent paper towels. Adjust the salt and serve hot.