1/4 cup vegetable oil
1/4 cup olive oil
2 eggs, beaten
1 large eggplant, cut into 1/2 inch, rounds
salt to taste
Heat oils in a heavy skillet on high heat till the oil sizzles, then lower to medium. Dip slices of eggplant into the beaten egg and fry for about 4 minutes on each side, till browned. The coating will be crisp and the eggplant tender. Reduce heat if necessary. Drain on paper towels and sprinkle with salt. Serve immediately.