Sautéed Eggplant

• 2 Japanese eggplant or best available
• Salt, if needed
• ½ cup unbleached all-purpose flour

Peel the eggplant and cut them into ⅓-inch-thick slices. If you are using Japanese eggplant, proceed with the recipe. If you are using other eggplant, sprinkle the slices with salt and let stand at least 35 to 40 minutes in a non-reactive colander. Drain off the water that has been extracted by the salt, rinse the slices quickly, and pat them dry.

Flour the eggplant slices. Heat the oil