What could be simpler than frying a single vegetable in lovely, hot olive oil.
Marcella actually says "vegetable oil" but an olive is a vegetable isn't it?
I actually made this dish in August when I got a perfect couple of eggplants in my CSA bag. Following Marcella's instructions for steeping them in salt was easy. I dried them on paper towels after the process:
I got the oil nice and hot using the test in the recipe of dipping one end of the eggplant slice into the oil and checking for the sizzle. I could fit 3 slices at a time into my skillet.
I almost never fry anything so I found this process very entertaining. It was beautiful to watch the white eggplant slices turn the perfect golden color. And the flavor was amazing. I have never enjoyed eggplant this much; it was so sweet and not greasy at all.