Eggplant Or Chicken Or Veal Parmigana - cooking recipe

Ingredients

eggplants (you decide quantity), peeled or unpeeled (your choice) or chicken or veal cutlets
flavored bread crumbs
eggs (Eggbeaters)
milk or water
Mozzarella cheese
Parmesan cheese
olive oil or canola oil

Preparation

Slice eggplants into 1/4 to 1/2-inch rounds.
Place in colander, salted.
Place a heavy bowl on top (you can fill it with water to make bowl heavier).
Let sit 1 to 2 hours and gently squeeze excess liquid (this step removes most of bitter taste). Add milk or water to eggs and beat in bowl.
Place bread crumbs in separate bowl.
Coat pieces (eggplant, chicken or veal cutlets) with egg mixture and then coat with bread crumbs.
When all pieces are coated, fry to light-medium golden brown, or bake on cookie sheets at 350\u00b0.