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    Baked Eggplant


    Source of Recipe


    Master Chef Don Easley

    Recipe Introduction


    Servings: 50

    Notes: Seasonings for eggplant: basil, garlic, marjoram, onion, oregano, cheese, tomato, parsley.

    List of Ingredients




    10 pounds eggplant
    10 ounces eggs (about 6 total), beaten
    2 cups milk
    1 pound all-purpose flour
    24 ounces bread crumbs
    8 ounces margarine, melted

    Recipe



    1. Peel eggplant and cut into 1/2-inch slices. Sprinkle with salt and let stand for 30 minutes. Rinse, drain, and pat dry with paper towels.

    2. Combine beaten eggs and milk.

    3. Dip eggplant slices in flour, then in egg mixture. Roll in crumbs.

    4. Place on greased baking sheets. Sprinkle with melted margarine. Bake at 375°F for 30 minutes.

 

 

 


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