What you need:
5-6 baby eggplants
1 Tbsp sea salt
2 Tbsp of bread crumbs (I used plain, if you use italian you could forgo some of the other seasonings)
Crushed black peppercorn
1 Tbsp olive oil
1 Tsp season salt
What you’ll do:
Sweat the eggplant by cutting into thin slices and placing on a cookie sheet or plate, sprinkle all pieces with salt
Let sweat for 15 minutes
Mix all ingredients together
Place in a warm skillet
Cook until crispy about 5 minutes per side
Enjoy!!
Kacey Tess 