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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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