This recipe for Fried Eggplant, by Craig Carroll, is from The Carroll Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Eggplant 1 Egg 1 c. Saltine Cracker Crumbs Oil Salt Pepper
Slice eggplant into 1/2 inch pieces. Crack egg into dish and add a little milk. Whisk the egg and milk until thoroughly combined. Dip eggplant slices in egg mixture and coat with cracker crumbs. Fry in oil until golden brown. Add salt and pepper to taste.
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