I'm joining all the food people for Foodie Friday this week.
Drop by this wonderful site to get delicious recipes.
I picked this little eggplant from my garden. Just big enough for me. Nice and tender. It was just right.
Sliced it in about 1/4 inch slices, dipped in egg and rolled in Italian bread crumbs.
I browned the eggplant and sliced onion in olive oil till tender. Sprinkled with some herbs (whatever I had handy), seasoning salt, pepper and parmesan cheese.