- 2 tablespoons canola oil
- 1 large eggplant, peeled and sliced
- 3 eggs, beaten
- 2 cups dry bread crumbs
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.