*  Exported from  MasterCook  *
 
                               Fried Eggplant
 
 Recipe By     : Cincinnati Enquirer
 Serving Size  : 4    Preparation Time :0:00
 Categories    : All Newly Typed Not Shared       Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      medium        eggplant
                         salt and pepper
                         Flour for dredging
    2                    eggs
    2      Tablespoons   milk
    1      cup           fine bread crumbs
                         vegetable shortening or oil
 
 Peel eggplant and cut into 1/4 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 (365-370 degrees).  Fry breaded eggplant slices 2 to 4 minutes on each
 side or until golden brown and crisp.  Drain on paper towels and serve.
 
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