|Butter||1⁄2 Cup (8 tbs)|
|Dry bread crumbs||1 Cup (16 tbs) (fine)|
|Parmesan cheese||2 Tablespoon, grated|
Heat butter in small saucepan until it foams up.
Remove from heat, skim off and discard foam.
Pour off clear yellow oil and discard sediment in bottom of pan.
Pour enough of the clear yellow oil (clarified butter) into a large heavy skillet to coat the bottom well.
Mix bread crumbs and cheese in a flat dish.
Beat eggs, salt and pepper together in another flat dish.
Cut eggplant (unpeeled) into slices 1/8 inch thick.
Dip these slices first into egg then into crumbs to coat both sides.
Fry slices quite quickly just until golden.
Lift out as they brown and drain on paper towelling.
Keep slices hot in low oven (200 degrees) while you complete frying.
Add more of the clarified butter to skillet as it is needed.
Note: In this menu, the eggplant can be kept warm in the lower part of the oven under the broiler pan.