2 med. size eggplants
2 whole eggs
Salt and black pepper (ground)
Progresso bread crumbs
Parmesan grated cheese
Vegetable oil

Peel eggplants. Cut in thin circles. Put in salty water to prevent oxidation and enrich the taste for 1/2 hour. Meanwhile, arrange bread crumbs and cheese in different waxed papers.

Beat eggs slightly and add salt and ground pepper. Drain eggplant rounds and dip in egg mixture and crumbs. Repeat. Cover with Parmesan cheese. Fry in hot oil until brown. Dry with paper towels.