Side Pannel
Fried Eggplant
Ingredients List
- 1 md Eggplant
- Salt and pepper
- Flour for dredging
- 2 Eggs
- 2 tb Milk
- 1 c Fine bread crumbs
- Vegetable shortening or oil
Directions
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.
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.
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