2 lg. eggplant
3 c. unflavored breadcrumbs
1 1/2 c. grated Romano or Parmesan cheese
1/4 tsp. black pepper (optional)
olive oil for frying
salt
2 beaten eggs
1 tbsp. chopped parsley
1 lg. clove garlic (chopped fine)

Slice eggplant in 1/4 inch slices, sprinkle lightly with salt and place in a colander. Cover with wax paper and place a weight over wax paper. Allow to drain several hours, this removes the bitter juices and excess liquid from eggplant. Rinse and dry with paper towels.

Mix bread crumbs, cheese, garlic, parsley and black pepper. Beat eggs in separate bowl. Dip eggplant in egg and then crumb mixture to coat well until all eggplant is breaded. Replenish egg and crumb mixture if necessary. Brown cutlets in olive oil a few at a time on each side until golden brown and tender.

Note: Eggplant absorbs oil while cooking. Replenish oil as necessary. Drain fried eggplant on paper towels.