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Benjamin W. Herila


Breaded Eggplant

Makes about 4-6 servings.


2 eggs
1 T. water
1 T. oil
1 medium eggplant


Beat the egg, water and oil. Dip the eggplant to coat and then toss in breadcrumbs. Drizzle or spray with olive oil. 

Fry on an electric grill (panini press) until tender. Serve with honey drizzled over top.

Note: The number of servings depends on the size of the eggplant. Serving size is about 3 or 4 slices per person. 

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