French-fried eggplant
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | Egg; beaten | |
| 1 | tablespoon | Water |
| ½ | cup | All-purpose flour |
| ¾ | cup | Fine dry breadcrumbs |
| Vegetable oil | ||
Directions
Peel eggplant nad cut into finger-size strips. Sprinkle with salt and pepper. Combine egg and water; mix well. Dredge strips in flour; then dip in egg mixture and roll in breadcrumbs. Fry in hot oil (375 F.) Until golden brown. Drain on paper towels. Yield: 4-6 servings. Submitted to magazine by Eloise Haynes, Greenville, Mississippi MC formatting by bobbi744@...
Recipe by: Southern Living Magazine September, 1981, p. 220 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 27, 1998