"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Parmesan Eggplant Recipe

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This recipe for Parmesan Eggplant, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Matlock
Added: Tuesday, July 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 eggplant (1 pound)
1 t salt
3/4 cup cornmeal
1/4 t pepper
1/4 t garlic powder
Oil
1/4 cup Parmesan cheese

Directions:
Directions:
Peel eggplant, cut into 2x3/4 inch strips. Sprinkle with salt, let stand 30 minutes; pat dry. Combine cornmeal, pepper, and garlice powder; add eggplant, stir to coat. Fry in deep, hot oil (375) until golden brown, cooking a few strips at a time. Drain and then sprinkle with Parmesan cheese. Serve hot.

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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