Styling and photography by Sina Mizrahi

Okay…hear me out for a second! Slice of challah + some matbucha + slice of eggplant + a drizzle of techinah…BOOM! Changed your life in one bite! This takes minutes to make, and there’s a real feel of yummy in every slice.

SERVES 4–6

• 1 medium-sized eggplant,
  sliced thinly
• 2 eggs
• 2 cups plain bread crumbs
• 2 Tbsp sesame seeds
• ½ tsp salt
• ¼ tsp black pepper
• oil, for frying

In a bowl, beat the eggs. In a separate bowl, combine the bread crumbs with sesame seeds, salt, and pepper. Dip each eggplant slice into the eggs and then into the bread crumbs.

Heat oil in a frying pan over medium-high heat. Fry eggplant slices until they turn a beautiful golden color, about 3 minutes per side (depending on thickness).

(Originally featured in Family Table, Issue 819)