French fried eggplant

100 Servings

Ingredients

QuantityIngredient
cupWATER; WARM
10EGGS SHELL
9tablespoonsMILK; DRY NON-FAT L HEAT
18poundsEGGPLANT FRSH
2poundsBREAD SNDWICH 22OZ #51
poundsFLOUR GEN PURPOSE 10LB
3tablespoonsSALT TABLE 5LB

Directions

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, .