CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Eggs |
|
Side dish |
6 |
Servings |
INGREDIENTS
1/4 |
c |
Vegetable oil |
1/4 |
c |
Olive oil |
2 |
|
Eggs, beaten |
1 |
lg |
Eggplant, cut into 1/2 inch rounds |
|
|
Salt to taste |
INSTRUCTIONS
Heat oils in a heavy skillet on high heat till the oil sizzles, then lower
to medium. Dip slices of eggplant into the beaten egg & fry for about 4
minutes on each side, till browned. The coating will be crisp & the
eggplant tender. Reduce heat if necessary. Drain on paper towels &
sprinkle with salt. Serve immediately.
"Sundays at Moosewood Restaurant Cookbook"
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