2 eggs, well beaten
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white pepper
2-3 small eggplants
1/4 cup or more, bread crumbs
2 - 3 tablespoons garlic flavored olive oil
Beat eggs well, adding salt and pepper. Wash and slice eggplants into
1/4 inch thick slices. Dip into egg mixture and then into bread crumbs.
Heat oil in sauté pan, and gently sauté eggplants until browned on both
sides, about 5-6 minutes total. Serve.