 | | Directions |
- 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.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: large skillet
Servings: 4
Serving Size: 2 pieces
|  | | Ingredients | | - | | 2 pounds eggplant |
| - | | oil |
| - | | 1 egg |
| - | | 3/4 cup bread crumbs (seasoned) |
| - | | salt & pepper to taste |
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