Fried Eggplant Supreme
By Rebbetzin Esther Winner and Helen Zegerman Schwimmer

3 eggplants peeled and cut into ¼ inch thick round slices
1 cup flour
5 eggs
1 tablespoon salt
1 tablespoon garlic powder

Sprinkle salt on eggplant slices and soak in cold water for 1 hour to remove the bitter taste. Dip each slice first into beaten eggs, then coat with flour and garlic mixture. Heat 1/3 of a cup of oil in a 10 inch skillet and fry eggplant on one side and then the other until golden brown. Drain on paper towel.

1 cup ketchup
1 tablespoon lemon juice
½ bunch cilantro
5 garlic cloves

Combine ingredients in food processor. Spread sauce over each eggplant slice.