Sauteed eggplant slices
Instructions:
- 1 two-pound eggplant;
- 1⁄2 cup flour;
- 2 eggs;
- 2 cups bread crumbs (or 1 cup cornmeal);
- 1 tablespoon oil salt and pepper to taste.
- Peel and cut eggplant into 1⁄2 inch slices.
- Dredge eggplant through flour and shake off excess.
- Beat eggs and dip eggplant slices in egg mixture.
- On a plate lay down a layer of bread crumbs (or cornmeal).
- Dredge eggplant slices through bread crumbs (or cornmeal).
- Place slices on a rack for 15 minutes to dry.
- Heat oil in pan and sauté pieces until tender.
- Sprinkle with salt and pepper.
- Serve hot.
- Can be topped with: tomato sauce, chopped parsley, drizzle of lemon, pitted black olives, diced.