Name: French-Fried Eggplant
Ingredients: 1 lg Eggplant; 1/2 ts Salt; 1/8 ts Pepper; 1 Egg; beaten; 1 tb Water; 1/2 c All-purpose flour; 3/4 c Fine dry breadcrumbs; Vegetable oil

There is a vast difference between self-conviction and Holy Spirit-conviction. When God convicts, He gets specific with us about our sin… He uses specific Scriptures. And His kindness toward us leads to a hopeful conclusion of repentance and dependence. Self-conviction, and the conviction of the enemy, on the other hand, is wide-ranging, condemning, and defeatist. It leads back to self: “Try harder and do better”… [It will lead is] right back where [we] started - awash in guilt and condemnation.

Christine Hoover

CATEGORY	CUISINE	TAG	YIELD
Eggs, Vegetables	French	Bobbie’s no, Eggplant, Side dishes, Southern li	4	Servings

INGREDIENTS

1	lg	Eggplant
1/2	ts	Salt
1/8	ts	Pepper
1		Egg; beaten
1	tb	Water
1/2	c	All-purpose flour
3/4	c	Fine dry breadcrumbs
		Vegetable oil

INSTRUCTIONS

Peel eggplant nad cut into finger-size strips. Sprinkle with salt and
pepper. Combine egg and water; mix well. Dredge strips in flour; then dip
in egg mixture and roll in breadcrumbs. Fry in hot oil (375 F.) Until
golden brown. Drain on paper towels. Yield: 4-6 servings. Submitted to
magazine by Eloise Haynes, Greenville, Mississippi MC formatting by
bobbi744@sojourn.com
Recipe by: Southern Living Magazine September, 1981, p. 220
Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on
Apr 27, 1998

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