Crusty Eggplant - cooking recipe

Ingredients

2 eggplant (1 lb. each)
2 eggs
1/4 c. Parmesan cheese
1/2 c. fine bread crumbs
1 Tbsp. finely chopped parsley
1/4 tsp. salt
1/8 tsp. pepper
about 1/4 c. flour
4 Tbsp. butter or margarine, melted

Preparation

Peel eggplant, if you wish.
Cut in 1/2-inch slices.
In shallow pan, beat eggs slightly.
In another pan, combine cheese, bread crumbs, parsley, salt and pepper.
Dust each eggplant slice with flour.
Dip in eggs to coat all over and dredge in crumb mixture, shaking off excess.
Pour 2 tablespoons of butter in each of 2 jelly roll pans; tip to coat evenly.
Arrange eggplant slices in butter.
Bake, uncovered, in a 400\u00b0 oven for 25 minutes, turning once to brown.
Makes 6 servings.