1. Pare (peel) the egg-plant and cut into very thin slices, approximately 1/8 inch (3 mm) thick.
2. Sprinkle the slices on both sides with salt and pile them on a plate. Lay a second plate on top and set a heavy weight on it to press the slices. Let stand for 1 hour. This step — drawing out bitter liquid with salt and pressure — is a technique known as purging or degorging.
3. After 1 hour, lift the slices from the plate and pat dry with a clean cloth or paper towel. Discard the expressed liquid.
4. Dredge each slice in all-purpose flour, shaking off any excess.
5. Melt enough butter to coat the bottom of a 10-inch (25 cm) cast-iron skillet over low-to-medium heat. When the butter foam subsides and the butter is fragrant but not yet browning, add the floured slices in a single layer — work in batches if necessary.
6. Sauté slowly over low heat for 5–8 minutes per side, until the slices are deep golden brown, crisp at the edges, and tender when pierced with a fork. The flour coating should be evenly browned with no pale patches. An internal temperature of 190°F (88°C) confirms the flesh is fully cooked through. Add fresh butter between batches as needed.
7. Transfer to a plate lined with a clean cloth to blot excess butter. Serve immediately.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.