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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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