Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 large | Eggplant |
| \N \N | Salt |
| 2 \N | Eggs |
| ¼ cup | Cold water |
| 2 cups | Seasoned Italian bread crumbs |
| \N \N | (Kellermann uses Mary's brand bread crumb) |
| \N \N | Pure Italian olive oil |
| \N \N | Grated Parmesan cheese or tomato sauce |
Peel eggplant; slice ¼-inch thick. Soak in cold water with about 1 tablespoon of salt for 15 minutes. Beat eggs with ¼ cup cold water. Drain eggplant slices a few at a time. Dip into egg, then into bread crumbs. Fry in olive oil until golden brown on both sides, turning once. Sprinkle with Parmesan cheese or serve with a little tomato sauce on top. Yield: About 6 servings.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 Recipe from Mary Viviano Kellermann of the Union Italian Market in Union Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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