Ingredients Salt 1 teaspoon Eggplant 2 large size White cheese 1 cup 210 g Oil (absorbed during frying) 2/3 cup

Directions
Combine slightly beaten egg and cheese; mix well, set aside. Pare eggplants in strips 1-1 1/2 (1/2-3/4 inch) apart. Cut into 1 cm (1/2 inch) thick slice. Sprinkle with salt. Top with egg-cheese mixture evenly. Heat oil in a heavy skillet. Brown eggplany slices with topped sides up. Turn up-side down and brown other sides. Remove from skillet, Drain on paper. Serve hot or cold.

6 servings