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Fried Eggplant Recipe

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

Paul Lautermilch


1 eggplant
1 egg, beaten
3 T milk
1/2 tsp salt
1/4 tsp pepper
seasoned bread crumbs
fat for deep frying

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 coat 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).
Fry breaded eggplant slices 2 to 4 minutes on each side or until golden brown and crisp.
Drain on paper towels and serve.

Personal Notes:
Personal Notes:
Eggplant cooked this way will be found to be very delicate and digestible.




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