Recipe Ingredients
Egg Plant
Salt (1 tablespoon for every 2 pints of boiling water)
Pepper to season
2 beaten eggs (for each egg plant that you use)
1 pint of breadcrumbs (for each eggplant that you use)
Preparation and cooking instructions
Begin by cutting into slices, just over a quarter of an inch
thick, then peeling the egg plant. Next lay the sliced egg
plant in a shallow dish and pour over enough salted boiling
water to cover them, you will need one tablespoon of salt
for every two pints of boiling water, leave to stand for one
hour.
Drain, dry on paper towel and then lightly season the egg
plant with pepper. Now dip the slices of egg plant into the
beaten egg and breadcrumbs.
Fry in hot oil for approximately ten minutes, or until the
slices are tender and moist.
Alternatively after seasoning with pepper fry the Egg Plant
in oil until golden.
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