Made with one whole eggplant (peeled or not, sliced into about 1/2 inch slices), 2 eggs (whipped with a fork), breadcrumbs, and olive oil. Dip the sliced eggplant into the egg and then into the breadcrumbs (I did two layers of egg and breadcrumbs so it was extra crispy). Lay the eggplant into a skillet with a thin layer of hot olive oil for about 2 minutes per side or until brown. Bake the eggplant in the oven at 350 deg until tender.
