Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 2¾ cup | WATER; WARM |
| 10 \N | 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, .