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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Crisp fried squash and eggplant Recipe

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This recipe for Crisp fried squash and eggplant is from The Mackedon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Thin slices of eggplant and zucchini; skin on
flour for dredging
egg wash
oil and butter, 1/2 and 1/2 for frying
Parmesan cheese
Directions:
Directions:
Heat oil and butter in heavy skillet
dredge slices of eggplant and zucchini, a few at a time
dip the slices in egg/water wash
Fry until browned, drain on a paper towel, and sprinkle with Parmesan while still hot

Repeat until you have quantity desired
Personal Notes:
Personal Notes:
This dish can also be served as an appetizer. Cut the veggies into thick matchsticks, fry as described and serve with tzatziki sauce.

 

 

 

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