Peel eggplant, and cut lengthwise into eight
Peel eggplant and slice into 1/4 inch slices.
Add salt to egg and beat.
Add cheese to breadcrumbs.
Dip eggplant slices into cornstarch and shake off excess.
Dip into egg.
Press breadcrumb onto slices.
Fry till golden.
Salt to taste.
eat to 350 degrees . Season eggplant slices with salt and pepper
Sprinkle eggplant with salt. Set aside for
br>Dust each piece of eggplant and zucchini with tapioca starch
ot sauce.
Dip the eggplant slices first into the cornmeal
eat.
Shallow Fried Eggplant -.
Peel and slice eggplant, and place on
if desired. Serve immediately.
Crispy Fried Leeks:
Cut leeks into
se Italian breadcrumbs).
Brush eggplant slices with mayonnaise mixture and
Wash the eggplant thoroughly; if the skin is tough, peel it. If not, leave the peeling on; it's better that way.
Slice the eggplant into 1/4-inch thick slices.
Spread a thin coating of Miracle Whip on both sides and then dip the slices in corn meal. In a heavy skillet, heat 1 inch of oil until water pops when dropped in.
Fry the slices until they are crispy and golden brown.
Drain on paper towels.
Salt and pepper to taste.
Peel the eggplant, slice thin and sprinkle with salt. Put the slices on a plate, weigh them down with another plate and let drain for 1 1/2 hours. Pour off liquid and pat eggplant dry with paper towels. Dredge in seasoned flour, then saute them in batches in 1/4 inch hot oil until they are golden and crispy on both sides. Transfer with slotted spoon to paper towels to drain and sprinkle with salt. Serve with your favorite spaghetti sauce on the side.
nd stir and stir.
EGGPLANT: In a gallon size zip
hallow dish. Pour milk over eggplant and soak for at least
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
Spread each slice of eggplant on both sides with mayonnaise. Dip each slice into a mixture of crumbs and cheese so that they are well coated on both sides. Place the eggplant slices on a greased cookie sheet and bake at 400 degrees until golden brown, about 20 minutes. Carefully turn and brown the other side.
For the fresh herb sauce, process herbs, olive oil, garlic, and lemon peel and juice until smooth. Season to taste.
Season flour with salt and black pepper. Toss eggplant slices in flour, shaking away excess.
Heat vegetable oil in medium saucepan or wok on medium heat. Deep-fry eggplant in batches until browned and tender. Remove from pan and drain on paper towels. Serve drizzled with herb sauce.