Farmers' Market Eggplant Frites

Directions

1. Remove the stem end of the eggplant and slice lengthwise into 1/2-inch slices. Sprinkle salt over slices and let rest for 10 minutes to draw out juices.
2. Pat the slices dry; cut into strips about the width of a finger.
3. Heat about a 1/2-inch of vegetable oil in a cast iron pan.
4. Make an egg wash by beating the egg and water. Coat each piece of eggplant in the wash, then dredge in bread crumbs.
5. Carefully add the eggplant to the pan and rotate with tongs until all sides are golden brown. Work in batches so that you don’t crowd the pan. Serve with a side of marinara sauce for dipping.