1 medium size eggplant
2/3 c. fine dry bread crumbs
1/3 c. grated Parmesan cheese
1 tsp. celery salt
1/2 tsp. ground black pepper
2 eggs
2 tbsp. milk
1 c. flour
1/2 c. melted butter

Wash and peel eggplant. Cut into cross-wise slices, 1/2 inch thick. Combine next 5 ingredients and set aside. Beat together eggs and milk and set aside. Dip eggplant into flour, then into egg, and milk mixture, and then into the seasoned bread crumbs. Spread the coated eggplant slices on a greased cookie sheet and spoon the melted butter over the top of each slice. Bake at 350 degrees for 30 minutes.