Eggplant Italian Style
- 1 large eggplant
- 3 large eggs, lightly beaten
- 1 ½ cups Italian-seasoned breadcrumbs
- Olive oil
- ¼ cup grated Parmesan or Romano cheese
Cut eggplant crosswise into 1/8-inch-thick slices. Dip eggplant slices in egg, and dredge in breadcrumbs. Pour oil to a depth of 1/8 inch in a heavy skillet. Fry eggplant in hot oil, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels, and keep warm. Arrange eggplant on...