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Fried Eggplant




Source of Recipe


Marla


List of Ingredients




1 large eggplant (about two pounds)
2 eggs
2 Tbsp. milk
salt and pepper to taste
2 cups bread crumbs
3/4 cup olive oil



Recipe



Peel eggplant and cut into 1/4 inch thick slices. Combine eggs,
milk and salt and pepper in a small bowl and beat together.
Pour bread crumbs onto a plate and season with additional salt
and pepper if desired. Dip eggplant slices into egg mixture and
then into the bread crumbs to coat both sides. Put enough oil
in a heavy skillet to cover the bottom of the skillet about 1/4
inch deep and heat until very hot. Add 2 or 3 eggplant slices
to the oil and cook until golden brown, turning to brown both
sides. Remove slices and drain on a paper towel. Repeat the
process adding oil as necessary since the eggplant tends to absorb
the oil. If this is done right the eggplant should be just a
little firm and almost crisp on the outside and tender in the
middle. Keep the oil hot for best results.

You could use low fat milk but it probably doesn't
matter much in this recipe. Olive oil is better for you than most
other oils so that is one plus for this recipe.