1 large eggplant 2 tsp lemon juice 1 egg 1/8 tsp pepper 1 cup dried bread crumbs 1/2 cup butter or fat
Peel eggplant and slice thin. Sprinkle with lemon juice and 1 1/2 tsp salt, let stand for 30 minutes. Rinse with cold water and drain. Beat eggs, pepper and remaining salt together. Dip the eggplant slices in the egg mixture and then in bread crumbs. Brown on both side in hot fat/butter.
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