Recipe - French Fried Eggplant

2 Three fourths cup WATER; WARM
10 EGGS SHELL
9 tablespoon MILK; DRY NONFAT L HEAT
18 pound EGGPLANT FRSH
2 pound BREAD SNDWICH 22OZ #51
1 One fourth pound FLOUR GEN PURPOSE 10LB
3 tablespoon SALT TABLE 5LB

TEMPERATURE: 350 F. DEEP FAT
:

1. SPRINKLE EGGPLANT WITH SALT. LET STAND 30 MINUTES; DRAIN.

2. DREDGE EGGPLANT IN FLOUR; SHAKE OFF EXCESS. SET ASIDE FOR USE IN STEP
4.

3. RECONSTITUTE MILK; COMBINE WITH EGGS.

4. DIP EGGPLANT IN MILK AND EGG MIXTURE; DRAIN WELL.

5. DREDGE EGGPLANT IN CRUMBS; SHAKE OFF EXCESS.

6. FRY 3 MINUTES OR UNTIL GOLDEN BROWN.

NOTE: IN STEP 1, 22 LB 2 OZ FRESH EGGPLANT A.P. WILL YIELD 18 LB
PEELED, SLICED EGGPLANT.

Recipe Number: Q02800

SERVING SIZE: 2 TO 3 SLI

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.