eggplant fingers
- Categories
- None
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2 | Eggplants; (1 lb) |
| 2 cups | Milk |
| 2 cups | Flour |
| 10½ cup | Fresh bread crumbs |
| Oil for deep fat frying | |
| Powdered sugar |
> From: Sam M Rasheed <srasheed@...> Peel eggplants & cut into ½" strips. Heat oil to 375 degrees. Dip eggplant into milk, then flour,; milk again then bread crumbs. Deep fry, drain completely until no trace of oil appears on paper towel. Serve with powdered sugar. 4 serving
Posted to JEWISH-FOOD digest by Deena Abraham <dsabraham@...> on Feb 9, 1999, converted by MM_Buster v2.0l.
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