Eggplant is definitely not one of the favorite vegetables around this house, but when I cooked it up last week, a few of my guys actually liked it! The secret is to soak the slices in milk before breading and frying! I was told that little trick a few years back when I was trying to get my picky eaters to eat zucchini and yellow squash. It worked then, and it worked with the eggplant! This basic recipe came from my Fannie Farmer cookbook. I added the soaking in milk.
1 medium eggplant
1 c. dried bread crumbs
about 1/2 tsp. each salt, pepper, garlic powder, and other seasonings if desired
1/2 c. olive oil (more if needed)
3/4 c. milk
Peel the eggplant and slice into 1/4 to 1/2 inch thick slices. Pour milk into a flat dish and place eggplant slices in the milk. Let slices sit for about a minute, and then turn over and soak for about another minute.
Combine the bread crumbs and seasonings in a zip-lock bag and give it a shake to mix together. Heat oil in frying pan. Remove slices from the milk, shake them in the breading and place in hot oil. Cook over moderate heat, turning occasionally until tender and golden brown. Serve hot, sprinkled with parmesan cheese.