| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy |
Italian |
|
8 |
Servings |
INGREDIENTS
| 4 |
|
Eggplants |
| 2 |
T |
Coarse Grained Salt |
| 1 |
c |
All-Purpose Flour |
| 1 |
lb |
Solid Shortening |
|
|
Salt |
| 4 |
oz |
Prosciutto |
| 10 |
|
Sprigs Italian Parsley |
|
|
Leaves Only |
| 1 |
t |
Dried Marjoram |
| 6 |
|
Xtra Lg Eggs |
| 2 |
T |
Milk, Cold |
|
|
Black Pepper, Ground |
INSTRUCTIONS
Cut off the top part of the eggplants. Peel the eggplants. Slice the
eggplants crosswise into slices less than 1/4 " thick. Place the
slices in a large colander over a large bowl. Sprinkle liberally with
the coarse grained salt. Place a dish on the eggplants as a weight to
help squeeze out the bitter liquid. Let stand for about 20 minutes.
Heat the solid shortening in a deep fryer. Wash the eggplant slices
carefully in cold water to remove all traces of the salt. Pat dry with
paper towels. Line a serving dish with paper towels. Lightly flour the
eggplant slices. Preheat the oven to 375 degrees. Deep fry the
eggplant slices, a few at a time, until they are lightly golden brown
on both sides (about 3 minutes). Remove the slices from the or deep
fryer and place on the prepared serving dish to drain. Sprinkle the
fried eggplant slices lightly with salt. Cut the prosciutto into small
pieces. Coarsely chop the parsley and marjoram together on a board.
Transfer these ingredients to a large bowl. Add the eggs and milk. Mix
well with a fork. Add salt and pepper to taste. Butter a (13 1/2"x8
3/4"x1 3/4") oven safe baking dish. Place the eggplant slices in the
baking dish in layers. Pour the egg and seasoning mixture over. Bake
for 30 minutes. Serve immediately from the baking dish. Use a knife to
cut portions. Serve portions using a spatula. Posted to EAT-L Digest
09 Oct 96 From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM> Date:
Wed, 9 Oct 1996 12:40:50 -0800
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