Melanzane Fritte

Ingredients

Equipment Needed

• •Large heavy skillet, 12 inches
• •Wire cooling rack set over rimmed baking sheet
• •Tongs for turning
• •Clean kitchen towels for drying

Instructions

1. 1

   Slice the eggplant

   Trim the stem and bottom from each eggplant. Slice crosswise into rounds approximately one-third inch thick. Uniformity matters here. Thin slices will burn before the interior softens. Thick slices will absorb too much oil. One-third inch is correct.

   Do not peel the eggplant. The skin helps the slices hold together during frying and adds texture to the finished dish.
2. 2

   Salt the slices

   Arrange the eggplant slices in a single layer on a large rimmed baking sheet or in a colander set over the sink. Sprinkle both sides generously with kosher salt. You need more salt than you think. The eggplant will weep brown liquid as the salt draws out moisture and bitterness. Let stand for at least one hour. Two hours is better.

3. 3

   Rinse and dry thoroughly

   Rinse each slice briefly under cold water to remove excess salt. This step is not optional. Pat completely dry with clean kitchen towels or paper towels, pressing firmly to extract as much moisture as possible. The slices must be dry. Wet eggplant in hot oil creates spattering and prevents proper browning.

4. 4

   Heat the oil

   Pour olive oil into a large heavy skillet to a depth of about one-quarter inch. Heat over medium-high until the oil shimmers and a small piece of eggplant dropped in sizzles immediately. The temperature should be around 350 degrees if you use a thermometer. I never have.

5. 5

   Fry in batches

   Add eggplant slices in a single layer without crowding. Crowding lowers the oil temperature and creates steaming instead of frying. Fry until the underside turns deep golden brown, about 3 minutes. Flip and fry the second side until equally golden, another 2 to 3 minutes. The eggplant should feel soft when pressed with tongs, the interior transformed from spongy to creamy.

   Eggplant absorbs oil like a sponge at first, then releases some as it cooks. Resist the urge to add more oil in the first minute. Wait. The oil will reappear.
6. 6

   Drain and season

   Transfer fried slices to a wire rack set over a baking sheet or to a plate lined with paper towels. The wire rack keeps them crispest. Sprinkle with flaky sea salt while still warm. Repeat with remaining slices, adjusting heat as needed to maintain proper frying temperature.

7. 7

   Serve immediately

   Melanzane fritte are best eaten within minutes of frying, while still warm and the exterior remains crisp. They will soften as they sit. If you must hold them, keep them in a low oven on a wire rack, uncovered. Never cover fried eggplant. Steam is the enemy of crispness.

Chef Tips

• •Globe eggplants work best for frying. The long, slender Italian or Japanese varieties are too thin and cook too quickly. You want the fat, round ones that yield substantial slices.
• •Use olive oil. Some will tell you it cannot withstand frying temperatures. This is incorrect. Extra virgin olive oil is stable to 400 degrees, well above what you need. It also tastes of something, which vegetable oil does not.
• •If you plan to use these for parmigiana, fry them slightly less golden than you would for eating alone. They will cook further in the oven.

Advance Preparation

• •Eggplant can be sliced and salted up to 4 hours ahead. Leave at room temperature, draining.
• •Fried eggplant is best served immediately. If you must make it ahead for parmigiana, fry up to 2 hours before assembling and hold at room temperature. Do not refrigerate before assembling.

Frequently Asked Questions

Nutrition Information

1 serving (about 200g)