Ingredients

2 eggs, beaten
1 tsp. salt
dash pepper
1 C. dry bread crumbs
2 Tbsp. grated Parmesan cheese
1 medium (1 lb.) eggplant
salad oil or shortening for frying
salt

Cooking Instructions

In a shallow dish, mix eggs, salt and pepper. Combine crumbs and cheese on waxed paper. Cut unpeeled eggplant, crosswise, into 1/8″ thick slices. Dip in egg, then in crumb mixture, coating completely. Meanwhile, in a large, heavy skillet, slowly heat salad oil (at least 1/4″). Saute eggplant until golden brown, about 3 minutes on each side. Drain on paper towels and sprinkle lightly with salt. Serves 4.
 
 
"For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life. "(John 3:16)