1 med. eggplant
Flour
Salt and pepper
1 egg
2 tbsp. milk
Crushed crackers
Sesame seeds or wheat germ (optional)
Oil
Tomato sauce

Clean eggplant but do not pare it. Slice in 1/4 inch slices. Shake the slices in a paper bag with the flour, salt and pepper. Dip each slice in a mixture of the beaten egg and milk, then in cracker crumbs, sesame seeds and wheat germ (3:1:1 ratio). Fry in a liberal amount of oil in frying pan until brown, then cover pan until eggplant is tender. Serve with warm tomato sauce or spaghetti sauce. You can also top the fried eggplant with tomato sauce and cheese and broil until cheese melts.