Perfect Fried Eggplant
The New Revised & Updated McCall's Cookbook
Perfect Fried Eggplant
The New Revised & Updated McCall's Cookbook
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2 eggs, beaten 1 teaspoon salt dash pepper 1 cup dry bread crumbs 2 tablespoons grated Parmesan cheese 1 medium eggplant (about 1 pound) salad oil or shortening for frying salt Directions: In a shallow dish, mix eggs, salt, and pepper. Combine crumbs and cheese on waxed paper. Cut unpeeled eggplant crosswise into 1/8 inch thick slices. Dip in egg, then in crumb mixture, coating completely. Meanwhile, in large heavy skillet, slowly heat salad oil (at least 1/4 inch). Sauté eggplant until golden brown, about 3 minutes on each side. Drain on paper towels. Sprinkle lightly with salt. Serves 4. |