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Fried Eggplant




Source of Recipe


Pillsbury Complete Cookbook


Recipe Introduction


6 Servings


List of Ingredients




2 Eggs
1 teaspoon Sea Salt
2 Tablespoons Milk
1 1/2 pounds Eggplant
1 1/4 to 2 cups Dry Bread Crumbs Unseasoned or seasoned
1/2 Cup Vegetabe or Olive Oil


Recipe





In a small bowl combine Eggs, Salt, and Milk; Beat well.

Peel Eggplant. Cut into 1/4 inch thin slices, or cut into strips about 1/2 inch wide but only 1/4 inch thick .

Dip slices into Egg mixture, then in bread crumbs to coat.

Heat about 2 Tablespoons of Olive Oil in a large skillet until hot.

Add some of the eggplant slices; cook until tender and golden brown. (Eggplant will absorb oil rapidly; add oil gradually as the eggplant is fried.)

Drain slices on paper towels. Repeat with remaining oil and eggplant.

If necessary, place eggplant slices in warm oven until serving time.

Source:
"Pillsbury Complete Cookbook"
Start to Finish Time:
"0:30"


Per serving: 49 Calories (kcal); 2g Total Fat; (31% calories from fat); 3g Protein; 6g Carbohydrate; 63mg Cholesterol; 337mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Serving Ideas : I like to use Contadina Italian seasoned bread crumbs and skip the salt when making these.

NOTES : serving size 1/6 of recipe.