Recipe - Fried Eggplant

1 md Eggplant
Salt and pepper
Flour for dredging
2 Eggs
2 tablespoon Milk
1 cup Fine bread crumbs
Vegetable shortening or oil

Peel eggplant and cut into One fourth inch slices, crosswise. Sprinkle eggplant
with salt and pepper and dredge in flour.

Whisk together eggs and milk. Dip eggplant slices into egg mixture and roll
in fine crumbs until completely covered; shake off excess. Let stand in
refrigerator for 30 minutes.

Heat about 2 inches of shortening or oil in a heavy skillet until hot
enough to fry (365370 degrees). Fry breaded eggplant slices 2 to 4 minutes
on each side or until golden brown and crisp. Drain on paper towels and
serve.

Recipe by: Cincinnati Enquirer Posted to MCRecipe Digest V1 #685 by
L979@aol.com on Jul 21, 1997