Instructions: Peel the eggplant and slice thin. Sprinkle with the lemon juice and 1 1/2 teaspoons salt. Let stand 30 minutes. Rinse with cold water. Drain.

Beat the egg, pepper and remaining salt together. Dip the eggplant slices in the egg mixture and then in the bread crumbs. Brown on both sides in hot fat or butter.

Serves 4 to 6.

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