2 Tbsp canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on paper towels.
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