Batter-fried Eggplant
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Appetizers | 6 | Servings | |
INGREDIENTS
| 1 | Eggplant, peeled | |
| Flour | ||
| 2 | Eggs | |
| 1 | c | Milk |
| 3/4 | c | Bread crumbs |
| 1/4 | c | Parmesan, grated |
| 1 | t | Onion salt |
| 1 | t | Salt |
| 1 | t | White pepper |
| Oil for deep frying | ||
| Salt |
INSTRUCTIONS
The Black Angus Country Inn, Glenmoore, PA Cut eggplant into 1/2" rounds, then into 2 1/2" strips. Dust lightly with flour, shake off excess and set aside. Combine eggs and milk in med bowl and blend until smooth. In another bowl, mix breadcrumbs, Parmesan, onion salt, salt and pepper. Dip eggplant strips into egg mixture, then coat completely with seasoned breadcrumbs. Shake off excess and place in single layer on baking sheet. Chill thoroughly at least 2 hrs, or overnight. Heat oil to 375 F. Fry strips a few at a time until golden, 3 mins. Drain. Sprinkle with salt and serve immediately. S: Fav Rest Rs, Bon A Posted to MM-Recipes Digest V3 #335 From: BobbieB1@aol.com Date: Sat, 7 Dec 1996 10:53:31 -0500
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Nutrition (calculated from recipe ingredients)
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Calories: 307
Calories From Fat: 42
Total Fat: 4.8g
Cholesterol: 68.9mg
Sodium: 644.1mg
Potassium: 168.9mg
Carbohydrates: 52g
Fiber: 2.1g
Sugar: 3.2g
Protein: 12.3g