1 - Wash eggplant well.
2 - Remove sking and cut in very thin slices.
3 - Sprinkle with salt and pile slices on a plate.
4 - Cover with another plate and let stand about 30 minutes to draw out juices.
5 - Sprinkle with flour and fry slowly in a little shortening.
6 - The slices of eggplant may be dipped in egg and cracker crumbs and fried in deep fat if preferred.