1 eggplant, skins removed
2 eggs, whisked together
1-2 cups bread crumbs (I used whole wheat)
extra virgin olive oil
seasonings if desired (mixed in bread crumbs)
Slice eggplant into nugget-sized pieces.
Coat frying pan with extra virgin olive oil
Dip in whisked eggs
Dip in bread crumbs
Fry each side of nuggets in pan until golden brown.
Drain on paper towel.
Serve alone or with ranch, ketchup, etc. if desired.
**Sometimes eggplant can taste a little bitter. To remedy this, follow the instructions by clicking HERE
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