| 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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