1 Small Eggplant
2 Large Eggs
2 Tbl Pesto
1/2 Cup Bread Crumbs
1/2 Tsp Pepper
2 Tsp Parmesan
1/2 Tsp Salt
Slice eggplant into 1/4 inch slices, set aside.
In a flat bowl, whisk together eggs and pesto, set aside.
In another flat bowl, stir together bread crumbs, pepper, Parmesan and salt.
Put a medium skillet over medium heat, put 1/8 to 1/4 inch of oil in the pan.
Dip eggplant in egg mixture then bread crumbs, drop in oil. Cook about 2 minutes per side until eggplant is soft. Remove from oil and enjoy.