Recipe - Fried Batilgian

One fourth cup Vegetable oil
One fourth cup Olive oil
2 Eggs, beaten
1 lg Eggplant, cut into One half inch
rounds
Salt to taste

Heat oils in a heavy skillet on high heat till the oil sizzles, then lower
to medium. Dip slices of eggplant into the beaten egg & fry for about 4
minutes on each side, till browned. The coating will be crisp & the
eggplant tender. Reduce heat if necessary. Drain on paper towels &
sprinkle with salt. Serve immediately.

"Sundays at Moosewood Restaurant Cookbook"