Eggplant - Pan fried
Ingredients 2 small to medium TSFF Eggplant 1 egg, beaten 2 or three Tbs. milk Fine dry breadcrumbs, or flour if preferred Salt and freshly ground pepper Oil, a small amount sufficient for frying
Rinse and cut into slices, about 1/2 inch thick.
Combine the egg and milk, whisking lightly.
Dip the slices in bread crumbs or flour then into the egg mixture.
Dip a second time in the crumbs or flour and sprinkle with salt and pepper.
Fry on low, take your time, in a small amount of hot oil until browned on one side, turning a bit transparent, then flip and brown the other side.
Serve "as is" or dress it up a bit with a hot sauce like Sriracha, for those who like things spicy.