1 med. eggplant
2/3 c. fine dry bread crumbs
1/3 c. freshly grated Parmesan cheese
2 tsp. salt
1/2 tsp. celery seed
1/4 tsp. pepper
2 eggs
2 tbsp. milk
Flour for dredging
Oil or melted shortening for sauteing

Peel and cut eggplant into slices 1/2" thick. Set aside.

Combine the bread crumbs, cheese, salt, celery seed and pepper. Set aside.

Beat together the eggs and milk; set aside.

Dip eggplant slices in flour, then in the eggs and milk, then in the seasoned bread crumbs. Saute in hot fat until golden, turning to brown on both sides. Drain on paper toweling. Serves 6.