Sautéed Eggplant Slices

Serves: 4

Ingredients

  • 1 two pound eggplant
  • ½ cup flour
  • 2 eggs
  • 2 cups bread crumbs
  • 1 tablespoon oil

Cooking Preparation

  • 1. Peel and cut eggplant into ½” slices.
  • 2. Dredge eggplant through flour and shake off escess.
  • 3. Beat eggs and dip eggplant slices in egg mixture.
  • 4. On a plate lay down a layer of bread crumbs (or cornmeal.)
  • 5. Dredge eggplant slices through bread crumbs (or cornmeal.)
  • 6. Pleace slices on a rack for 15 minutes to dry.
  • 7. Heat oil in pan and sauté pieces until tender.
  • 8. Sprinkle with salt and pepper.
  • 9. Serve hot.
  • 10. Salt and pepper to taste.

Can be topped with: Pizza sauce, Chopped Parsley, Drizzle of lemon, or Pitted black olives, diced