1/4 c Vegetable oil 1/4 c Olive oil 2 ea Eggs, beaten 1 lg Eggplant, cut into 1/2 inch -- rounds Salt to taste Heat oils in a heavy skillet on high heat till the oil sizzles, then lower to medium. Dip slices of eggplant into the beaten egg & fry for about 4 minutes on each side, till browned. The coating will be crisp & the eggplant tender. Reduce heat if necessary. Drain on paper towels & sprinkle with salt. Serve immediately. "Sundays at Moosewood Restaurant Cookbook"
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