Things You'll Need:
- 1 lb. green eggplant
- Paper towels
- Knife
- Sea salt
- 1 egg
- 2 medium-sized bowls
- 3 tbsp. of water
- 1 cup of Italian-style bread crumbs
- Dash of pepper
- 4 tbsp. extra virgin olive oil
- Frying pan
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Step 1
Rinse your eggplant off under a faucet of running water, and then pat dry with a paper towel. Use a knife to slice the eggplant. You want each slice to be about half an inch thick.
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Step 2
Sprinkle a tiny bit of sea salt over the top of each slice of eggplant.
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Step 3
Beat one egg in a medium-sized bowl. Add the water and beat again. Set aside.
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Step 4
Pour your bread crumbs into a second medium-sized bowl. Add the pepper and mix well.
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Step 5
Heat your extra virgin olive oil in a frying pan.
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Step 6
Dip each green eggplant slice in the egg mixture, and then coat it with the breadcrumb mixture. Place it in the frying pan.
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Step 7
Cook your green eggplant slices for four minutes. Flip them and cook another four minutes.
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Step 8
Remove your eggplant slices when they are golden brown and place them on some paper towels to absorb the oil. Serve while hot.
