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Pare eggplant and slice in rings 1/4 inch thick. Salt. Roll in egg and then cracker crumbs or flour. Fry in hot oil until a golden brown color on both sides.
By Robin from Washington, IA
Related: 
Eggplant Recipes
By
10/02/2009
In our culture (Italian), we work with eggplant fairly often. I make mine the same as you've posted but when serving, I sprinkle with garlic salt, fresh parsley bits and grated cheese. Give it a try ... you might enjoy it.
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