ot sauce.
Dip the eggplant slices first into the cornmeal
Peel eggplant, and cut lengthwise into eight
eat to 350 degrees . Season eggplant slices with salt and pepper
Sprinkle eggplant with salt. Set aside for
eat.
Shallow Fried Eggplant -.
Peel and slice eggplant, and place on
emaining dry ingredients.
Slice eggplant 1/4 thick and dip
Cut each eggplant into thirds lengthwise. Cut a
edium flame.
Add the eggplant slices to the hot oil
Peel eggplant and cut in 1/2-inch slices.
Combine first 3 ingredients.
Separately, combine next 3 ingredients.
Coat each slice eggplant in mayonnaise mixture, then in crumb mixture.
Place in single layers on cookie sheet and bake at 425\u00b0 for 15 to 17 minutes or until brown.
Serve hot.
Makes 4 servings.
n a third.
Cut eggplant crosswise into slices approximately 1
Cut and wash eggplant in slices.
Beat eggs
ith a cover works best for this recipe.
Heat 2 tablespoons
Peel eggplant and cut up like large French fries.
Dip in batter.
Fry in hot oil until golden brown.
Sprinkle with salt or Parmesan cheese.
Mix flour with salt.
Combine egg, milk and oil. Add to flour mixture.
Beat until smooth.
Best when all ingredients for batter are just put in blender for 1 minute.
Preheat oil in pan on medium till a splash of water sizzles on it.
Put everything in a giant freezer ziploc bag EXCEPT the eggplant, oil and eggs.
Skake it up well.
Lightly beat eggs in a bowl.
Dip eggplant slices in egg and add to bag about 3-4 at a time.
Shake them up good.
Place battered slices in hot oil.
flip after 2 minutes.
Remove when browned on both sides, about 4 minutes total.
Continue until all slices are done.
I always make this with pasta, garlic bread and my stuffed mushrooms (recipe posted).
nd stir and stir.
EGGPLANT: In a gallon size zip
shallow bowl. Dip the eggplant slices into beaten egg, then
Place eggplant on paper towels; cover with
Place eggplant slices in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak for 1 hour. Drain and pat dry with paper towels.
Place beaten eggs in one bowl and breadcrumbs in another.
Heat oil over medium high heat; enough to cover the bottom of the pan.
Sandwich 1 slice of mozzarella cheese between two slices of eggplant.
Dip eggplant slices in egg then in breadcrumbs.
Place eggplant in hot oil.
Fry 2-3 minutes on each side until golden brown.
Drain on paper towels.
Peel and slice eggplant.
Mix cornmeal, flour, Potato Buds, salt and pepper with enough water to make batter.
(The batter should be a little thinner than for fried cornbread.)
Dip eggplant slices in batter, making sure each side is completely covered.
Heat oil (just enough oil to keep slices from sticking) in frying pan until hot and place eggplant slices in hot oil.
Fry until brown.
n the 3rd.
Cut eggplant in 1/4 inch thick