| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | French | 100 | Servings | |
INGREDIENTS
| 2 3/4 | c | WATER; WARM |
| 10 | EGGS SHELL | |
| 9 | tb | MILK; DRY NON-FAT L HEAT |
| 18 | lb | EGGPLANT FRSH |
| 2 | lb | BREAD SNDWICH 22OZ #51 |
| 1 1/4 | lb | FLOUR GEN PURPOSE 10LB |
| 3 | tb | SALT TABLE 5LB |
INSTRUCTIONS
TEMPERATURE: 350 F. DEEP FAT : 1. SPRINKLE EGGPLANT WITH SALT. LET STAND 30 MINUTES; DRAIN. 2. DREDGE EGGPLANT IN FLOUR; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP 4. 3. RECONSTITUTE MILK; COMBINE WITH EGGS. 4. DIP EGGPLANT IN MILK AND EGG MIXTURE; DRAIN WELL. 5. DREDGE EGGPLANT IN CRUMBS; SHAKE OFF EXCESS. 6. FRY 3 MINUTES OR UNTIL GOLDEN BROWN. NOTE: IN STEP 1, 22 LB 2 OZ FRESH EGGPLANT A.P. WILL YIELD 18 LB PEELED, SLICED EGGPLANT. Recipe Number: Q02800 SERVING SIZE: 2 TO 3 SLI From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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