Eggplant Parmesan

Ingredients:

3 oz breadcrumbs
3 oz Hautly Shredded
or Grated Parmesan
½ Tbs. black pepper
½ Tbs. salt
2 eggs beaten
1 eggplant ? peeled and sliced ¼? thick
Olive oil

Directions

Soak eggplant in salted water for 5 minutes. Drain and pat dry with paper towel.
Mix all dry ingredients. Dip one slice
of the eggplant at a time into the beaten eggs. Coat with the dry mixture pressing the moisture out. Repeat until all
eggplants are breaded.
Coat the bottom of a non stick skillet with Olive oil. Brown eggplant on medium heat, turning
occasionally. Add more olive oil as needed.

Tip: Breaded eggplant may be frozen up to a week. Defrost in refrigerator
overnight. Re-heat in a warm oven and serve.
See Baked Eggplant