4 Servings 15 min Cook
2 Tbsp Vegetable Oil
1 Eggplant, peeled (yield from 1-1/4 lb) Eggplant
3 Large Egg
2 Cup Bread Crumbs
Heat oil in a large skillet over medium-high heat.
Dip eggplant slices in egg, then in crumbs, and place in hot oil.
Fry 2 to 3 minutes on each side, or until golden brown.
Drain on paper towels.
