Yummy learned some really great recipes as a high schooler when he had neighbors from Italy. Never forgot them. Thanks Rita!!! PS. This also is great for zucchini too!!


  • 1 medium eggplant (yummy really likes the white, less bitter kind)
  • 1 egg (free range no doubt)
  • 2 tbsp olive oil
  • salt and pepper to taste


  1. Heat oil in large skillet (non-stick preferred)
  2. Scramble egg in wide bowl.
  3. Slice eggplant into filet-size pieces, about 1/4 inch thick.
  4. When oil is heated, dip slices in egg and fry on medium heat until nicely browned.
  5. Salt and pepper to taste and then turn eggplant over and cook other side to nice light brown too.
  6. Salt and pepper this side too, and remove from pan to serve.

We sometimes put a bit of Parmesan cheese, vegan faux parmesan cheese, or marinara sauce as a topping. This is a great dish to serve as a side with pasta, and can add just a little protein to the meal with the egg. We love this too much for words!!

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