6 to 8 servings
- 1 - medium eggplant
- 1/2 - teaspoon salt
- 1/4 - teaspoon pepper
- 1 - egg, beaten
- 1 - Tablespoon milk
- 1/2 - cup bread crumbs
- 2 - Tablespoons butter
eggplant and thinly slice. Salt each slice liberally, pile up in a
large bowl, and top with a weighted plate.
- Drain after 30 minutes.
- In a small bowl, mix the egg and
pepper. In another small bowl, pour in the bread crumbs.
- Dip the sliced first in the egg
mixture and then into the crumbs.
- In a skillet at moderate heat, add butter and
fry eggplant until golden brown.