Title: Fried Batilgian
Categories: Armenian
Yield: 6 Servings

1/4	c	Vegetable oil
1/4	c	Olive oil
2		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"

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