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