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Eggplant Italian Style

Yield 4 to 6 servings


  • 1 large eggplant
  • 3 large eggs, lightly beaten
  • 1 1/2 cups Italian-seasoned breadcrumbs
  • Olive oil
  • 1/4 cup grated Parmesan or Romano cheese

How to Make It

  1. Cut eggplant crosswise into 1/8-inch-thick slices.

  2. Dip eggplant slices in egg, and dredge in breadcrumbs.

  3. 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.

  4. Arrange eggplant on a serving dish; sprinkle evenly with cheese, and serve immediately.