Title: George Washington's Fried Eggplant
Categories: History Vegetable Side Southern
Yield: 6 Servings

2		Small eggplants
		Salt
1 1/3	c	All-purpose flour
1	ts	Salt
1/4	ts	Pepper
3/4	c	Milk
2		Egg yolks, beaten
1	tb	Butter or margarine
		Vegetable oil

Peel eggplant, and cut into 1/2- inch slices. Sprinkle each slice with salt. Let stand 30 minutes; rinse and drain well.

Combine flour, salt, and pepper; add milk, egg yolks, and butter, mixing well. Dip eggplant slices into batter, and fry in hot oil (375F.) until golden brown. Drain on paper towels, and serve immediately.

1 The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham, Alabama

MM Format by John Hartman Indianapolis, IN

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