Eggplant fingers
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggplants; (1 lb) | |
| 2 | cups | Milk |
| 2 | cups | Flour |
| 10½ | cup | Fresh bread crumbs |
| Oil for deep fat frying | ||
| Powdered sugar | ||
Directions
> 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.