• 2 eggs, well beaten
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground white pepper
• 2-3 small eggplants
• 1/4 cup or more, bread crumbs
• 2 - 3 tablespoons garlic flavored olive oil

Beat eggs well, adding salt and pepper. Wash and slice eggplants into 1/4 inch thick slices. Dip into egg mixture and then into bread crumbs. Heat oil in sauté pan, and gently sauté eggplants until browned on both sides, about 5-6 minutes total. Serve.


Vegetable Dishes