The garden is at about the last of the season’s crop. I walked to see what I still have bearing and found some small eggplants still hanging. I had enough for supper so I fried them. They are only about 4 long, both regular, purple Japanese eggplants and white finger eggplants.
Even though I made steak and French fries for my husband that evening, he opted for the fried eggplants and said it was more delicious than everything else on the table. I didn’t think he would eat them because he was not too fond of eggplants before. Geez! I never know what to expect.
Peel the Japanese or American eggplants with a potato peeler then slice about ½ thick diagonally, if using long Japanese eggplants or in disks or vertically if American eggplant. Sprinkle salt and pepper on them generously.
Slightly beat one egg with 1/2 tsp. salt. Pour some breadcrumbs in a separate bowl. I used Garlic and Herbs Breadcrumbs but plain is good also. Dip one slice in the egg, then roll in the breadcrumbs and fry in a skillet with ¼” deep oil, moderately hot. Do them in batches so they can be turned easily. Fry both sides until brown and cooked through.
Kusina ni Norie 
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