*  Exported from  MasterCook  *

                              Fried Eggplant

Recipe By     : Cincinnati Enquirer
Serving Size  : 4    Preparation Time :0:00
Categories    : All Newly Typed Not Shared       Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      medium        eggplant
                        salt and pepper
                        Flour for dredging
   2                    eggs
   2      Tablespoons   milk
   1      cup           fine bread crumbs
                        vegetable shortening or oil

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

                   - - - - - - - - - - - - - - - - - -