2 large eggs (I used EggBeaters)
1/2 tsp hot sauce of choice (I used WAY more)
3/4 tsp salt
1/2 tsp ground black pepper
1/4 c + 1/2 tbsp minced basil
Pound each eggplant slice on both sides with a meat tenderizer (using the rough side - see pictures from original recipe if needed). Set aside.
In a shallow large dish with edges whisk the eggs, Tabasco, salt, black pepper and 1/2 tbsp basil for 20 seconds. Dip an eggplant slice into the mixture on both sides and set aside inside the dish. Repeat the same step with remaining eggplant slices and set aside.
Preheat large non-stick skillet on medium heat and spray with cooking spray. Saute the eggplant for 5 - 7 minutes per side. Discard the egg wash/marinade. Transfer to a platter and sprinkle with remaining basil.