Super Eggplant

1. 1

   Remove stem, if skin seems tough, peel (otherwise, panfry with skin).

2. 2

   Cut into 1/2-inch to 1-inch slices or strips.

3. 3

   Dip in flour or dry bread crumbs or cracker crumbs.

4. 4

   Then dip into an egg beaten with milk.

5. 5

   Dip into flour or crumbs again.

6. 6

   Fry in hot fat (olive oil is especially good) until brown on one side.

7. 7

   Turn slices and brown on other side.

8. 8

   Sprinkle with salt and Parmesan cheese and serve piping hot.

No additional tips available.