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    Breaded Eggplant Steaks


    Source of Recipe


    Aunt Saunny

    1 large eggplant
    1 cup crushed soda crackers
    1 tsp salt
    ½ tsp dried thyme
    ¼ tsp black pepper
    3 eggs
    2 cups lowfat milk
    1 cup all-purpose flour, in a bowl
    1/2 cup vegetable oil for frying
    Spaghetti sauce (optional)

    Slice the eggplant into ¼-inch slices, set aside. In a medium bowl, mix cracker crumbs, salt, thyme, and pepper. In a separate small bowl, beat eggs, until fluffy. Beat in milk.

    In a large skillet heat oil. Dip eggplant slices first in the egg mixture, then in flour and then in the cracker crumbs. Press cracker crumbs on with our fingers to coat evenly. Fry over medium heat until golden brown on both sides and tender. Serves 6

    Top with spaghetti sauce, if desired.
 

 

 

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