- Peel eggplant and cut into 3/8" to 1/2" thick slices. Sprinkle salt on each side of slices and let drain for 20 minutes. Pat dry before using.
- Coat eggplant slices with beaten egg, and dip in seasoned bread crumbs.
- Heat oil in a large skillet. Add the sliced eggplant and sauté until lightly browned on both sides.
- Remove and drain on paper towel. Season to taste with salt & pepper. May add grated cheese to the bread crumbs.
|Prep Time: 15 minutes|
Cook Time: 15 minutes
Container: large skillet
Serving Size: 2 pieces
|-||2 pounds eggplant|
|-||3/4 cup bread crumbs (seasoned)|
|-|| salt & pepper to taste|