Lazy Human Eggplant Parmesan

• Slice your eggplants on a diagonal to make some big ¾ inch slices.

• Fill a small frying pan or wok with vegetable oil (maybe some olive oil for flavor) so that it is about ¾ inch deep. Heat the oil on medium heat.

• Use a basting brush (or whatever) to coat the slices with raw egg and drop them into

Italian-style breadcrumbs. Make sure the crumbs stick all over and drop them in the hot

oil. They cook fast. Give them a flip after a couple of minutes.

• After another couple of minutes, remove the slices carefully and put them on an

absorbent material to dry off (paper bags work).

• Repeat until you run out of eggplant. Serve over pasta with your favorite marinara sauce and some Parmesan cheese.

P.S. I recommend using the wok if you don’t have a grease screen to cover the pan because the sides will catch most of the splatters.
Source: Mike Towle