INGREDIENTS:

3 Eggs
1 Eggplant
Itallian Seasoned Fine Bread Crumbs
Olive Oil for frying

DIRECTIONS:

Wash and peel eggplant, cut into thin round
slices. Dip slices into beaten eggs, then
cover good with bread crumbs on both sides.
Heat skillet, add olive oil and saute the
eggplant until golden dark brown. Serve
immedietly with fresh grated parmesan cheese.

Note:
I personally prefer to top the fried egg
plant with warmed spaghetti sause and
shredded mozzerella cheese instead of
the fresh grated parmesan cheese.