Eggplant Cutlets

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2 fresh eggplants (dark, hard, and smooth)
3 large eggs beaten
1 cup plain or seasoned bread crumbs
3 tablespoons olive oil
salt and pepper to taste

Cut top of eggplants, wash, dry, and slice with skin on. Pour a generous amount of salt all over and place in a strainer to drain the bitter juices that the seeds in the eggplants produce for about an hour or so. Rinse and dry well each slice with paper towels.

Now, heat the oil in a non-stick frying pan. Beat the eggs and add a little salt and pepper. Pour the bread crumbs in a dish and start by taking one of the eggplant slices dip in the eggs then in bread crumbs and start frying them a few at a time placing them in a dish lined with paper towels. When finished place in a heated platter and serve at once.



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