| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | servings | |
INGREDIENTS
| 2 | lb | Eggplant |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | Egg | |
| 1/2 | c | Milk |
| 1/4 | c | Corn flake crumbs |
| 1/4 | c | Cracker crumbs |
| 1/4 | c | Seasoned bread crumbs |
| 1/4 | c | Parmesan cheese |
| 1/8 | c | Grated American cheese |
INSTRUCTIONS
> From: Sam M Rasheed <srasheed@juno.com> Peel eggplant & cut into 1/2" - 3/4" slices. Mix egg, milk, salt & pepper into shallow dish. Mix all dry ingredients in a second shallow dish. Dip eggplant first in egg & then dry mixture. Bake on greased cookie sheet at 400 degrees for 30-40 minutes. Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@juno.com> on Feb 9, 1999, converted by MM_Buster v2.0l.
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