Ingredients
1 medium to large eggplant, peeled and sliced into ¼-inch pieces
2 eggs, beaten
1½ cup Italian breadcrumbs
3 tablespoons canola oil
Directions
While the oil is heating on medium in a nonstick pan, dip the eggplant pieces in egg and then liberally coat both sides with breadcrumbs. Cook in batches of four for about two to three minutes on each side, until both are golden brown and centers are soft.
Remove, place on paper towel to absorb excess oil, serve, salt to taste, and enjoy!
Serving tip: At your next cookout, serve hamburgers topped with slices of tasty fried eggplant! (This also creates an excuse to show off your bumper crop in the garden.)
Recipe Courtesy Of
L. A. Jackson
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