Fried Batilgian

1/4 c Vegetable oil

1/4 c Olive oil

2 ea Eggs, beaten

1 lg Eggplant, cut into 1/2 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"