Pan Fried Eggplant
|Eggplant||1 Medium, peeled|
|Slightly beaten egg||1|
|Rich round crackers||1⁄2 Cup (8 tbs), finely crushed|
|Snipped parsley||2 Tablespoon|
|Cooking oil||1⁄2 Cup (8 tbs)|
Halve eggplant lengthwise, then cut crosswise into 1/2-inch slices.
Combine egg and 1 tablespoon water.
Combine crackers, parsley, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Dip eggplant in egg mixture, then in cracker mixture'.
Cook eggplant in hot oil till tender and golden, 2 to 3 minutes per side.
Drain on paper toweling.