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1
first put the bread crumbs in a bowl.
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2
mix in garlic and old bay with this if you use them or any other dry seasoning
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3
in a separate bowl mix up/stir eggs like your doing scrambled eggs.
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4
if using egg substitute just pour it in the bowl.
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5
add salt and pepper
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6
put the oil in a frying pan or a heavy iron skillet.
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make sure there is enough to not have the eggplant touch the bottom of the pan.
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8
you want them to float
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9
while heating the oil rinse and slice the eggplant.
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10
the thicker slices won't cook as fast as thinner ones.
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11
your own preference here.
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take a slice of eggplant and put it in the egg .
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get both sides fully covered
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take the egg covered slice of eggplant and put it in the breadcrumbs.
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15
coat both sides and then put it in the pan to fry.
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16
using a fork turn it over after about 2 to 3 minutes.
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17
I turn mine over a few times during the frying.
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18
I like mine nice and dark brown and crispy.
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19
you judge on how long you want it cooked and if you like the middle a little more soggy.
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20
the thicker the slice the more soggy the middle will be
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21
when the eggplant is done put it on a plate covered with paper towels to soak up extra oil from it.
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22
you can do more then one slice at a time.
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to keep them warm for serving put them on a separate plate with no paper towels and set the oven to warm.
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24
place them in there.
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25
you can use a casserole dish also for this
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26
you can serve them as is or you can add them to a pasta dish!
