1 med. eggplant
2 eggs, beaten
1 c. bread crumbs
2 tbsp. grated cheese
1 tbsp. minced parsley

Slice eggplant in rounds 1/2 inch thick. (Do not peel.) Dip rounds into beaten egg. Coat with bread crumbs. Fry until brown on both sides. Sprinkle with salt and pepper. Serve with grated cheese and minced parsley. Makes 4 servings.