| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
French |
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Eggplant; Peeled |
|
|
Salt |
| 1/2 |
c |
Flour |
| 1 |
|
Egg; Beaten Slightly |
| 2 |
tb |
Milk |
| 2/3 |
c |
Fine; Dry Seasoned Bread Crumbs |
INSTRUCTIONS
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Date: Mon, 24 Jun 1996 09:57:38 -0800
Preheat the deep fryer. Cut the eggplant into 1/2" crosswise slices. Halve
each slice. Sprinkle with salt. Place the flour in a shallow dish.
Combine the beaten egg and the milk in a small bowl. Place the bread crumbs
in a shallow pie pan. Dip the eggplant in the flour, then into the egg and
milk mixture and finally into the bread crumbs, coating completely. Drop
into the hot oil. Fry until golden brown and tender (about 1 minute per
side). Drain. Serve hot.
EAT-L Digest 24 June 1996
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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