Yield: 1 servings
|2||Eggplants; (1 lb)|
|10½ cup||Fresh bread crumbs|
|Oil for deep fat frying|
> 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.