1 large eggplant
1 egg beaten
1/2 cup flour or breadcrumbs
Oil for frying
Salt and pepper to taste
Rosemary or oregano to taste
1/2 cup shredded Parmesan cheese
Peel eggplant and slice it, lay it out, salt it well, and let it sit for 10 minutes or so. Then pat it dry with a paper towel. The salt draws out moisture.
Dip it in egg, then flour or bread crumbs with dried herbs and salt and pepper added. Rosemary is a good herb for this, as is oregano. Fry in oil, high heat, 1/8”-1/4” deep, until brown and cooked through (a few minutes). Place on paper towel to drain the oil. I usually melt cheese on top with a slice of tomato (it’s quicker).