Peel eggplant and cut into 1/4 inch slices, crosswise. Sprinkle eggplant with salt and pepper and dredge in flour. Whisk together eggs and milk. Dip eggplant slices into egg mixture and roll in fine crumbs until completely covered; shake off excess. Let stand in refrigerator for 30 minutes. Heat about 2 inches of shortening or oil in a heavy skillet until hot enough to fry (365-370 degrees). Fry breaded eggplant slices 2 to 4 minutes on each side or until golden brown and crisp. Drain on paper towels and serve. Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #685 by L979@aol.com on Jul 21, 1997