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 life is more than food, and the body more than clothing." (Luke 12:23)