2 or 3 eggs beaten (depending on how much eggplant’s being cooked.)
Crushed white cracker or Ritz crumbs. (Crush with rolling pin in plastic zip lock bag.)
Add about ¼ cup milk or buttermilk to eggs. Beat until fluffy.
Steam eggplant in water until tender. Be careful not to overcook vegetables so they fall a part. Drain off water. Dip vegetable in egg mixture.
Dip in cracker crumbs.
Fry with Pam or healthy oil in frying. No hydrogenated oil should be used.
Salt and pepper to taste while frying.
