| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | St. Louis | Post2 | 6 | servings |
INGREDIENTS
| 1 | lg | Eggplant |
| Salt | ||
| 2 | Eggs | |
| 1/4 | c | Cold water |
| 2 | c | Seasoned Italian bread crumbs |
| (Kellermann uses Mary's brand bread crumb) | ||
| Pure Italian olive oil | ||
| Grated Parmesan cheese or tomato sauce |
INSTRUCTIONS
Peel eggplant; slice 1/4-inch thick. Soak in cold water with about 1 tablespoon of salt for 15 minutes. Beat eggs with 1/4 cup cold water. Drain eggplant slices a few at a time. Dip into egg, then into bread crumbs. Fry in olive oil until golden brown on both sides, turning once. Sprinkle with Parmesan cheese or serve with a little tomato sauce on top. Yield: About 6 servings. Recipe Source: St. Louis Post-Dispatch - 01-04-1999 Recipe from Mary Viviano Kellermann of the Union Italian Market in Union Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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