Serves: 0
For a simple and delicious eggplant treat, slice pared eggplant 1/2 -inch thick. Dredge in seasoned flour, dip in beaten egg seasoned with salt and pepper, and then dip into fine cracker crumbs. Sauté in hot butter or margarine until golden brown on both sides.
This Sautéed Eggplant recipe is from the Fresh from the Garden Cookbook. Download this Cookbook today.
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