(by Shirley McNevich)
1 medium eggplant
2 eggs
1/4 cup water
2 cups 4C Italian breadcrumbs
canola oil for frying
tomato sauce (heated)
Peel the eggplant. Cut the eggplant into 1/4" thick oblong pieces. In a bowl add the eggs and water--beat with a fork. Place the breadcrumbs into a bowl. Put 1/4 cup of canola oil into a frying pan over medium heat. When oil is hot, dip each eggplant piece into the egg mixture and then into the breadcrumbs. Dip each eggplant piece again into the egg mixture and into the breadcrumbs. Place coated eggplant pieces into the hot oil--brown eggplant pieces on each side. Place them on paper towels to soak up any leftover oil. Serve on a plate and coat with hot tomato sauce.
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