How to make it

  • Cut eggplant into 8 slices 1/2" thick then set aside.
  • Combine the bread crumbs and cheese then set aside.
  • Mix egg, water, salt and pepper then blend well and set aside.
  • Dip eggplant in flour on both sides then remove excess and dip in egg mixture.
  • Remove excess and dip into bread crumb mixture and pat firmly so they are evenly coated.
  • Heat 2 tablespoons of the oil in a nonstick skillet and add 4 slices of the eggplant.
  • Cook until golden brown on both sides then drain on paper towels.
  • Repeat with the remaining eggplant and oil.

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