Batter-fried eggplant

Yield: 6 servings

Measure Ingredient
1 large Eggplant, peeled
2 Eggs
1 cup Milk
¾ cup Bread crumbs
¼ cup Parmesan, grated
1 teaspoon Onion salt
1 teaspoon Salt
1 teaspoon White pepper
Oil for deep frying


The Black Angus Country Inn, Glenmoore, PA Cut eggplant into ½" rounds, then into 2½" strips. Dust lightly with flour, shake off excess and set aside. Combine eggs and milk in med bowl and blend until smooth. In another bowl, mix breadcrumbs, Parmesan, onion salt, salt and pepper. Dip eggplant strips into egg mixture, then coat completely with seasoned breadcrumbs. Shake off excess and place in single layer on baking sheet. Chill thoroughly at least 2 hrs, or overnight. Heat oil to 375 F. Fry strips a few at a time until golden, 3 mins. Drain. Sprinkle with salt and serve immediately. S: Fav Rest Rs, Bon A Submitted By DAN KLEPACH On 04-28-95

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