or olive oil
Using a stainless steel knife, peel the eggplant and cut into round half inch thick slices.
You will have between six and eight slices.
Place in a colander and sprinkle liberally with coarse salt.
Let stand for fourty five minutes, so the bitter juices can drain off.
Using a paper towel wipe each slice dry on both sides.
Blend the flour with the pepper and place on a sheet of wax paper.
beat the egg with the lemon juice in a wide bowl;mix the breadcrumbs with the thyme and place on another sheet of lightly dredge each slice of eggpklant on each side with the flour mixture on each side and tap off the excess. Dip both sides into the beaten egg, letting excess drip off. Dredge each slice generously on both sides in the breadcrumbs. Place the breaded eggplant on a rack over a platter and let dry for ten minutes. Heat the butter with the oil in a large skillet. The butter will enhance the flavor of the eggplant and the oil will keep the butter from burning. Add the eggplant and fry slowly until golden brown on the first side. Turn and slowly brown the second side. The total frying time should be 15 minutes, after which the inside should be thoroughly cooked but not mushy a the outside should be medium golden brown and crisp. Drain slices on paper towels and sprinkle with salt garnished with lemon slices.