| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Jewish |
|
1 |
servings |
INGREDIENTS
| 2 |
|
Eggplants; (1 lb) |
| 2 |
c |
Milk |
| 2 |
c |
Flour |
| 10 1/2 |
c |
Fresh bread crumbs |
|
|
Oil for deep fat frying |
|
|
Powdered sugar |
INSTRUCTIONS
> From: Sam M Rasheed <srasheed@juno.com>
Peel eggplants & cut into 1/2" strips. Heat oil to 375 degrees. Dip
eggplant into milk, then flour,; milk again then bread crumbs. Deep fry,
drain completely until no trace of oil appears on paper towel. Serve with
powdered sugar. 4 serving
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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