Pan Fried Marinated Eggplant

What you will need:

Cover the base of your fry pan with olive oil, heat the fry pan on high, then turn down to medium.  Evenly spread the eggplant over the base of the frying pan and fry slices until golden brown on the underside.

Flip them over and do the other side and continue till you have cooked the whole batch. You will also need to add more olive oil over the cooking process.  The eggplant should sizzle and bubble in hot oil.

When they are ready, place them on a paper towel (over a plate or dish) to drain any excess oil.

Finally store them in the refrigerator in a airtight container with a little baking paper at the bottom.

Serve as an entrée or place on a sandwich, or into your favourite pasta dish, stir fry etc.