Serve with some of your homemade or store bought marinara or eat them atop of caprese salad of fresh heirloom tomatoes, basil, fresh mozzarella and a little balsamic vinaigrette drizzle.

canola or safflower oil, for frying
1 cup fine bread crumbs
1-2 eggs, beaten (depends on the amount of the eggplant!)
1/4 tsp dried oregano, chopped
1 large or 2 medium eggplant, peeled and diced into 1/2 inch cubes

First, skin the eggplant and chop it into bite-sized pieces, then salt the raw eggplant. Take the eggplant and coat it in a mixing bowl with beaten egg. Then, then toss the coated eggplant with bread crumbs, dried, oregano, salt (may be omitted from this step if you salted the eggplant liberally before) and pepper.  In the meantime, heat oil in a skillet over medium heat  and add enough to cover the bottom of the pan by 1/2 inch at least. Once the oil is warm, place the eggplant in the pan and cook until golden brown, turning often. Then, remove from pan and place on paper towel- lined plate to remove excess oil.

recipe from CSA Manager Liz Young