Recipe By : Cincinnati Enquirer
Serving Size : 4 Preparation Time :0:00
Categories : All Newly Typed Not Shared Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium eggplant
salt and pepper
Flour for dredging
2 eggs
2 Tablespoons milk
1 cup fine bread crumbs
vegetable shortening or oil
Peel eggplant and cut into 1/4 inch slices, crosswise. Sprinkle eggplant
with salt and pepper and dredge in flour.
Whisk together eggs and milk. Dip eggplant slices into egg mixture and roll
in fine crumbs until completely covered; shake off excess. Let stand in
refrigerator for 30 minutes.
Heat about 2 inches of shortening or oil in a heavy skillet until hot enough
to fry (365-370 degrees). Fry breaded eggplant slices 2 to 4 minutes on each
side or until golden brown and crisp. Drain on paper towels and serve.
