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CATEGORY CUISINE TAG YIELD
Eggs 1 Servings

INGREDIENTS

Oil for pan-frying
2 Young eggplant; sliced 1/4-inch thick
1 pn Salt
2 Eggs
2 tb Sugar
Enough flour to make a light batter
Shaker of powdered sugar

INSTRUCTIONS

EMERIL LIVE SHOW #EMIA44
In a large skillet, preheat enough oil to pan-fry the eggplant, about 1/4
cup. Season the eggplant with salt. In a mixing bowl, whisk the eggs until
frothy. Whisk in the sugar and a pinch of salt. Add in enough flour to make
a light batter. Soak the eggplant slice in the light batter. Remove the
eggplant from the batter and gently lay in the hot oil. Pan-fry the
eggplant for 2 to 3 minutes on each side or until golden brown. Remove from
the oil and drain on a paper-lined plate. Serve the eggplant immediately
with powdered sugar.
Yield: about 4 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 09, 1998

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