Fried Eggplant

Thinly slice the eggplant and set aside. Beat eggs in a medium-sized bowl and set close by the eggplant. Place bread crumbs in another medium-sized bowl and set next to the eggs. Your assembly line (eggplant + egg wash + bread crumbs) is now ready to rock.

With clean hands, work your way down the assembly line. One slice at a time, coat the eggplant in egg wash, then dredge in bread crumbs patting the crumbs down firmly on each side, and set on a plate.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a non-stick pan. We recommend using a Presto electronic skillet, and heating it to around 350°F. For all other pans, cook over medium heat.

Place eggplant in the hot pan and be sure not to overcrowd. The bigger your pan is, the more you can cook at one time. Sauté the eggplant for 4-5 minutes on each side until golden brown, adding more olive oil and butter if needed.

Top with tomato sauce and parmesan cheese. Serve atop a fresh bed of pasta.

Serves 4.