I had an abundance of eggplant which I brought to the beach with me. (I’m on the “Catch It Eat It” part of my permanent vacation from work.) So last night, I treated my daughter, son-in-law and grandsons to my mother’s fried eggplant. Peel the eggplant and cut into sticks about a half inch wide. Dredge in flour, then egg and milk wash and coat with Italian bread crumbs. Fry the eggplant in olive oil and hold them in a 300 degree oven until ready.
Combined with hamburgers, sliced tomatoes, basil, mozzarella and 20 year old balsamic vinegar, you can’t go wrong for a great beach meal.