Pan-Fried Eggplant

Directions

1. 1
   Cut eggplant halves crosswise into 1/2 inch slices.
2. 2
   Combine cracker crumbs, parsley, salt, and pepper.
3. 3
   Dip eggplant into egg mixture.
4. 4
   Coat with crumb mixture on both sides.
5. 5
   Heat oil in large frying pan.
6. 6
   When hot, add eggplant slices, a few at a time.
7. 7
   Cook about 2 to 3 minutes per side, turning once, until golden.
8. 8
   Drain on paper towels or absorbent brown paper.