Instructions: Put the cornstarch, the egg beaten with 1/2 teaspoon of the salt, and the bread crumbs in separate small dishes. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess, coat it with the egg mixture, and dredge it in the bread crumbs, pressing on the crumbs to make them adhere. Transfer the eggplant as it is coated to paper towels and let it dry slightly. In a deep heavy skillet fry the eggplant slices in batches in 1/2 inch of 375 F. oil for 1 minute on each side, or until they are golden brown, and transfer them with tongs to paper towels to drain. Sprinkle the eggplant lightly with the additional salt and serve it with the lemon wedges.

Serves 2 as a side dish or first course.

NOTE from the person who submitted this recipe: The Italians use eggplant in many of their dishes because beef is rare and very expensive in Italy. When cooked properly it can almost have the taste of meat. I once had a casserole when I was there which I thought was made from beef and was pleasantly surprised when I was told that the main ingredient was EGGPLANT!!!

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