Instructions: Cut eggplant crosswise into 1/8-inch-thick slices. Dip eggplant slices in egg, and dredge in breadcrumbs.

Pour oil to a depth of 1/8 inch in a heavy skillet. Fry eggplant in hot oil, in batches, 1 to 2 minutes on each side or until golden. Drain on paper towels, and keep warm.

Arrange eggplant on a serving dish; sprinkle evenly with cheese, and serve immediately.

This recipe yields 4 to 6 servings.

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