2 large eggplant
          1/4 cup flour
          1 tsp cayenne pepper
          1/4 cup milk
          1 cup seasoned breadcrumbs

          Peel eggplant, and cut into 1/2 inch slices.  Place eggplant slices in a
          plastic bag with flour and cayenne, shake to coat.  Mix the egg and milk in
          a shallow bowl, dip the eggplant into the mixture, then coat with
          breadcrumbs.  Heat a small amount of oil in a skillet, brown the eggplant
          on both sides, pricking eggplant to test for tenderness.
          Eggplant is done when browned on both sides, and slightly tender inside.