Eggplant bread

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I had 2 eggplants from my own harvest, they are taken here when they are quite young, that is, they do not have seeds. Well, I don't make salad, so I made them bread ... vegetarian meat. Good, good ...

2 tiny eggplants
1 or
5 tablespoons flour
salt pepper
oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggplant bread:

I peeled the eggplants, cut them long and salted them. I left them for 15 minutes, then I squeezed the water left and wiped them with a paper towel. I put 3 tablespoons of flour on a plate, rolled them in flour, then passed them through beaten egg with milk and flour and put them in a pan in hot oil well. I turned them on both sides until they were well fried, then I took them out on a plate with an absorbent towel to absorb the excess oil. The vegetable "meat" is ready. Good to put next to a natural potato, puree or rice.