- 2 tablespoons canola oil
- 1 large eggplant, peeled and sliced
- 3 eggs, beaten
- 2 cups dry bread crumbs
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
You can spruce this up by adding fresh herbs and parmesan cheese to the bread crumbs. You can also add marinara sauce or fresh tomatoes and mozzarella then bake at 425 until the cheese has melted, after the eggplants are fried.