This is a recipe that a dear friend taught me when I was very young. I enjoy making this because it always brings back sweet memories.
We also enjoy the Eggplant Parmesan that another friend told me how to make. I use this as the base and just add to it.
- 1 large eggplant, peeled and sliced into 1/4 inch slices
- 3 eggs, lightly beaten
- 2 c. bread crumbs
- oil for frying
Heat the oil in a large frying pan.
Dip the eggplant into the egg, and then into the crumbs to coat.
Fry 2-3 minutes on each side until browned.
Place on paper towel lined plate to drain and sprinkle with salt and pepper, if desired.
These are a great side dish and can be served immediately.