French fried eggplant

Yield: 100 Servings

Measure Ingredient
2¾ cup WATER; WARM
10 EGGS SHELL
9 tablespoons MILK; DRY NON-FAT L HEAT
18 pounds EGGPLANT FRSH
2 pounds BREAD SNDWICH 22OZ #51
1¼ pounds FLOUR GEN PURPOSE 10LB
3 tablespoons SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT

:

1. SPRINKLE EGGPLANT WITH SALT. LET STAND 30 MINUTES; DRAIN.

2. DREDGE EGGPLANT IN FLOUR; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP 4.

3. RECONSTITUTE MILK; COMBINE WITH EGGS.

4. DIP EGGPLANT IN MILK AND EGG MIXTURE; DRAIN WELL.

5. DREDGE EGGPLANT IN CRUMBS; SHAKE OFF EXCESS.

6. FRY 3 MINUTES OR UNTIL GOLDEN BROWN.

NOTE: IN STEP 1, 22 LB 2 OZ FRESH EGGPLANT A.P. WILL YIELD 18 LB PEELED, SLICED EGGPLANT.

Recipe Number: Q02800

SERVING SIZE: 2 TO 3 SLI

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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