| 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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