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.

Fried Eggplant

• 1 large eggplant, peeled and sliced into 1/4 inch slices
• 3 eggs, lightly beaten
• 2 c. bread crumbs
• oil for frying

Directions:

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.