Breaded, fried Eggplant, Zucchini and Yellow squash:
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.
Eggplant Parmesan
Take breaded eggplant prepared above. Add slices to a glass cake-baking dish.
Add Italian marinara or spaghetti sauce over eggplant.
Sprinkle with Parmesan Cheese.
Heat at 350º for about ½ hour until hot and bubbly.
