Eggplant fingers

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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