Serves: 5
Total Calories: 198
Sprinkle eggplant slices with salt; place in a colander, and allow to sit and drain at room temperature for 20–30 minutes. Rinse, and pat dry. In a shallow bowl, combine egg with milk. Place bread crumbs in a separate shallow bowl. Season crumbs with salt and pepper to taste. Dip eggplant into egg-milk mixture, then coat with seasoned bread crumbs. Deep-fry in hot oil 3–4 minutes, until golden brown on both sides. Serve hot.
This Deep-Fried Eggplant recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.
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