Recipe - French-Fried Eggplant

1 lg Eggplant
One half teaspoon Salt
1/8 teaspoon Pepper
1 Egg; beaten
1 tablespoon Water
One half cup Allpurpose flour
Three fourths cup Fine dry breadcrumbs
Vegetable oil

Peel eggplant nad cut into fingersize strips. Sprinkle with salt and
pepper. Combine egg and water; mix well. Dredge strips in flour; then dip
in egg mixture and roll in breadcrumbs. Fry in hot oil (375 F.) Until
golden brown. Drain on paper towels. Yield: 46 servings. Submitted to
magazine by Eloise Haynes, Greenville, Mississippi MC formatting by
bobbi744@sojourn.com

Recipe by: Southern Living Magazine September, 1981, p. 220

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 27, 1998