Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 smalls | Eggplants |
| \N \N | Salt |
| 1⅓ cup | All-purpose flour |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| ¾ cup | Milk |
| 2 \N | Egg yolks; beaten |
| 1 tablespoon | Butter or margarine |
| \N \N | Vegetable oil |
Peel eggplant, and cut into ½- inch slices. Sprinkle each slice with salt. Let stand 30 minutes; rinse and drain well.
Combine flour, salt, and pepper; add milk, egg yolks, and butter, mixing well. Dip eggplant slices into batter, and fry in hot oil (375F.) until golden brown. Drain on paper towels, and serve immediately.
Posted to recipelu-digest Volume 01 Number 233 by RecipeLu <recipelu@...> on Nov 09, 1997