1 large eggplant
1 pint tomato sauce
4 ounces flour
salt, as needed
1 teaspoon white pepper
1 cup egg wash
8 ounces fresh bread crumbs, crustless
vegetable oil, as needed
1. Trim the ends from the eggplant. Remove strips of peel, lengthwise, with a chef's knife, leaving narrow strips of peel between the cuts. Cut into round slices 1/4 inch (6 millimeters) thick.
2. Warm the tomato sauce.
3. Season the flour with salt and add the white pepper. Using the standard breading procedure described in Chapter 9, Mise en Place, bread the eggplant slices (finishing with the bread crumbs) and arrange them in a single layer on a sheet pan. Separate the layers with parchment.
4. Heat two sautoirs and add a 1/4-inch (6-millimeter) layer of oil in each. When the oil is hot, pan-fry the eggplant slices until golden brown, then turn and cook until tender. Remove and drain on a rack. Repeat until all the slices are cooked, adding more oil as necessary.
5. Arrange the slices on a large serving platter and ladle the tomato sauce attractively over the eggplant.