1 med. eggplant or 2 of the Japanese variety
Flour for dredging
1 egg, beaten with about 1 tbsp. water
Seasoning to taste

Slice eggplant, lengthwise or crosswise, 1/2 inch thick. You can leave the skin on if it's young and tender. Dredge in flour, then coat with egg mixture. Trust me; this is the right order: it prevents the vegetable from soaking up prodigious amounts of oil during sauteing. For a thicker, crispier crust, dredge once more in flour. Saute in about 1/4 inch oil or shortening until golden brown on both sides. Season to taste with salt and pepper, maybe a sprinkle of allspice. Serve with fresh salsa or catsup, if preferred.

NOTE: If you salt before cooking, moisture will be drawn out. I prefer it unseasoned with a crispy crust and all the distinctive eggplant flavor of a juicy interior.