I am always looking for different ways to use up all the eggplant that we grow in our garden. In my household this has been voted as one of the easiest and tastiest recipes I have tried this summer.
Combine 1/3 cup moroccan seasoning with 1/2 cup plain flour and 1/2 cup breadcrumbs (packaged breadcrumbs are fine) in a bowl. In another bowl beat 2 eggs.
Slice eggplant into 1cm slices. Dip eggplant into egg mix then crumb mix.
Heat some olive oil in a pan on medium heat and fry eggplant in batches for 2-3 minutes or until golden. Drain on paper and keep warm in the oven until all are cooked.When ready to eat squeeze over some lemon juice and sprinkle with coriander if you like.
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