Eggplan Parmesan

Yes, I'm on an eggplant kick. This is definitely one of my favorites. I think I could eat it every day. I serve it with homemade tomato sauce, or our favorite jarred variety, over spaghetti or by itself.

1 eggplant, thinly sliced

Italian season breadcrumbs

Parmesan cheese, ~ 1/4 cup

1 egg

Milk

Canola oil, enough to coat the bottom of the pan

Lightly beat the egg and milk together. Mix the breadcrumbs and parmesan cheese together. Heat the canola oil in a skillet over medium eat. Dip the eggplant slices in the egg mixture, then dredge through the breadcrumbs, shaking off excess. Cook for a couple of minutes on each side until golden brown.