eggplant 1 beaten egg 1/4 c. milk Taystee Italian bread crumbs touch of garlic salt parsley flakes parmesan cheese lemon pepper hot oil for frying
Peel and cut eggplant a little thicker than french fries. Cover and soak in very hot water for 5 minutes. Drain and dip in mixture of egg and milk. Roll in crumbs with a little garlic salt added. Deep fry in very hot oil about 5 minutes. Sprinkle with parsley flakes, parmesan and lemon pepper.
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