French-fried eggplant

4 Servings

Ingredients

Quantity Ingredient
1 large Eggplant
½ teaspoon Salt
⅛ teaspoon Pepper
1 Egg; beaten
1 tablespoon Water
½ cup All-purpose flour
¾ cup Fine dry breadcrumbs
Vegetable oil

Directions

Peel eggplant nad cut into finger-size strips. Sprinkle with salt and pepper. Combine egg and water; mix well. Dredge strips in flour; then dip in egg mixture and roll in breadcrumbs. Fry in hot oil (375 F.) Until golden brown. Drain on paper towels. Yield: 4-6 servings. Submitted to magazine by Eloise Haynes, Greenville, Mississippi MC formatting by bobbi744@...

Recipe by: Southern Living Magazine September, 1981, p. 220 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 27, 1998

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