| 1 | Recipe by: joel.ehrlich@salata.com |
| 2 | Peel the eggplants. |
| 3 | Slice the eggplants crosswise into slices less than ?" thick. |
| 4 | Place the slices in a large colander over a large bowl. |
| 5 | Sprinkle liberally with the coarse grained salt. |
| 6 | Place a dish on the eggplants as a weight to help squeeze out the bitter liquid. |
| 7 | Let stand for about 20 minutes. |
| 8 | Heat the solid shortening in a deep fryer. |
| 9 | Wash the eggplant slices carefully in cold water to remove all traces of th salt. |
| 10 | Pat dry with paper towels. |
| 11 | Line a serving dish with paper towels. |
| 12 | Lightly flour the eggplant slices. |
| 13 | Preheat the oven to 375 degrees. |
| 14 | Deep fry the eggplant slices, a few at a time, until they are lightly golde brown on both sides (about 3 minutes). |
| 15 | Remove the slices from the or deep fryer and place on the prepared serving dish to drain. |
| 16 | Sprinkle the fried eggplant slices lightly with salt. |
| 17 | Cut the prosciutto into small pieces. |
| 18 | Coarsely chop the parsley and marjoram together on a board. |
| 19 | Transfer these ingredients to a large bowl. |
| 20 | Add the eggs and milk. |
| 21 | Mix well with a fork. |
| 22 | Add salt and pepper to taste. |
| 23 | Butter a (13 ?x8 ?x1 ?) oven safe baking dish. |
| 24 | Place the eggplant slices in the baking dish in layers. |
| 25 | Pour the egg and seasoning mixture over. |
| 26 | Bake for 30 minutes. |
| 27 | Serve immediately from the baking dish. |
| 28 | Use a knife to cut portions. |
| 29 | Serve portions using a spatula. |
| 30 | yields 8 servings |
