This is a favourite even with people who don't like Aubergines (egg plant).

You Need: 1 Aubergine (egg plant)
2 Eggs (whisked with a touch of cayenne)
Plain Flour
1/4 cup grated Parmesan cheese
Bread Crumbs
Olive Oil (for frying)

Slice Aubergine, length ways (1cm thick). Cut away the skin from Aubergine. Salt the slices (be generous).
Whisk the eggs with some cayenne or paprika in a bowl.
In a seperate bowl mix the Parmesan cheese into the plain flour.
Place bread crumbs in a third bowl.

Take the aubergine, slice one at a time, cover with flour/parmesan mix, then dip into egg and then into the breadcrumbs (pressing firmly). Heat olive oil in shallow pan and fry each side for about 3 minutes. I like to refridgerate the slices for an hour before frying, the crumbs seem to hold better.

These can be cut into smaller pieces before coating, as they make great finger food also.