Title: Batter-Fried Eggplant
Categories: Appetizer
Yield: 6 Servings
| FAVORITE RESTAURANTS, BON A |
| 1 | lg | Eggplant, peeled |
| | | Flour |
| 2 | | Eggs |
| 1 | c | Milk |
| 3/4 | c | Bread crumbs |
| 1/4 | c | Parmesan, grated |
| 1 | ts | Onion salt |
| 1 | ts | Salt |
| 1 | ts | White pepper |
| | | Oil for deep frying |
| | | Salt |
The Black Angus Country Inn, Glenmoore, PA Cut eggplant into 1/2" rounds,
then into 2 1/2" strips. Dust lightly with flour, shake off excess and set
aside. Combine eggs and milk in med bowl and blend until smooth. In another
bowl, mix breadcrumbs, Parmesan, onion salt, salt and pepper. Dip eggplant
strips into egg mixture, then coat completely with seasoned breadcrumbs.
Shake off excess and place in single layer on baking sheet. Chill
thoroughly at least 2 hrs, or overnight. Heat oil to 375 F. Fry strips a
few at a time until golden, 3 mins. Drain. Sprinkle with salt and serve
immediately. S: Fav Rest Rs, Bon A