Name: Fried Eggplant
Ingredients: 1 md Eggplant; Salt and pepper; Flour for dredging; 2 Eggs; 2 tb Milk; 1 c Fine bread crumbs; Vegetable shortening or oil

In Philippians 3, Paul explained how his “righteous merit” exceeded any on the planet. If anyone could have earned heaven it would have been him. Yet Paul knew we can never earn God’s favor. The only hope we have is the righteousness of Jesus Christ given to us as a gift when we embrace Him by faith. Though the specifics are different, the boasts are the same: I was born in America. I grew up in a devout Christian family. I was baptized. I read my Bible and pray every morning. I faithfully attend church. I serve in the church. I participate in the Lord’s Supper each month. I am blameless in my obedience to the Scriptures. All of these are excellent, but when we use them to earn God’s saving favor, they are but “rubbish.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		All newly t, Vegetables	4	Servings

INGREDIENTS

1	md	Eggplant
		Salt and pepper
		Flour for dredging
2		Eggs
2	tb	Milk
1	c	Fine bread crumbs
		Vegetable shortening or oil

INSTRUCTIONS

Peel eggplant and cut into 1/4 inch slices, crosswise. Sprinkle eggplant
with salt and pepper and dredge in flour.
Whisk together eggs and milk. Dip eggplant slices into egg mixture and roll
in fine crumbs until completely covered; shake off excess. Let stand in
refrigerator for 30 minutes.
Heat about 2 inches of shortening or oil in a heavy skillet until hot
enough to fry (365-370 degrees). Fry breaded eggplant slices 2 to 4 minutes
on each side or until golden brown and crisp. Drain on paper towels and
serve.
Recipe by: Cincinnati Enquirer Posted to MC-Recipe Digest V1 #685 by
L979@aol.com on Jul 21, 1997

A Message from our Provider:

“All suffering can be traced back to people disobeying God”