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Ingredients
- 1 lb. eggplant
- 1 egg, slightly beaten
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- 3/4 c. fine cracker crumbs
- 1/4 c. fat
Method
- Wash, pare and cut eggplant into 1/4-inch slices.
- Dip slices into mixture of egg, salt and pepper.
- Coat with cracker crumbs. Cook in skillet for 15 minutes until crisp and brown, turning several times.