Fried Eggplant or Summer Squash

Eggplant, zucchini, or summer squash, sliced 1/2 inch thick
Egg, beaten with a little milk
Italian-seasoned bread crumbs
Grated Parmesan cheese
Garlic salt, or sea salt
Fresh-ground pepper Olive oil for frying

Mix together bread crumbs, pramesan, salt and pepper. Taste and add more cheese or seasonings as needed, you will want it to taste a bit strong and salty at this point.

In a large skillet, heat 1/4 to 1/2 inch of olive oil. You may mix light and dark olive oils, or use olive and vegetable oil.

Dry your eggplant with a paper towel if it is moist. Dip in egg wash, and then coat with bread crumb mixture. Carefully place in hot oil and fry until golden brown, then flip with tongs or a fork and repeat for other side. Eggplant overcooks very easily, so turn the heat up high enough to brown the breadding quickly. Remove from oil and drain on paper towels. Top with fresh-grated parmesan if desired, and serve immediately.

* * * So far this is the only way we have found we like eggplant. The kids love it. Eggplant turns mushy very fast though, so cook it quickly and at the last minute. I have used the same method and recipe for zucchini and yellow summer squash. They also cook very quickly. If you are cooking a large amount, you may want to change your cooking oil halfway through. Olive oil heats quickly and can burn easily. Also, with such a small amount of oil used, it gets full of bread crumbs. Just drain it into an empty can, pyrex container, or ceramic crock, and heat fresh oil.