Yield: 6 servings
|⅔ cup||Nondairy creamer or milk|
|1||Eggplant, sliced or cut >>>|
|4 tablespoons||Vegetable shortening|
Sift dry ingreds. together. Combine milk or nondairy creamer and eggs; beat into dry mixture. Dip eggplant into batter and fry in shortening at 375 F. until golden brown.