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Cheesy Fried Eggplant
Created by admin, Tuesday, 01 May 2007
Description
4 to 6 servingsIngredients
1/3 cup yellow cornmeal
1/3 cup all-purpose flour
3 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 egg, slightly beaten
1/2 cup milk
1 large eggplant (about 2 pounds), peeled and cut crosswise in 1/2 inch slices
1/4 cup crisco all-vegetable shortening or 1/4 crisco stick
1/3 cup all-purpose flour
3 tablespoons parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 egg, slightly beaten
1/2 cup milk
1 large eggplant (about 2 pounds), peeled and cut crosswise in 1/2 inch slices
1/4 cup crisco all-vegetable shortening or 1/4 crisco stick
Methods/steps
combine cornmeal, flour, cheese, salt and garlic powder on waxed paper.
combine egg and milk in shallow dish or pie plate. dip eggplant in mixture. coat with cornmeal mixture.
heat crisco to 365°F in electric skillet or on medium-high heat in large skillet. fry, a few slices at a time, 1 or 2 minutes on each side or until golden brown. turn once. drain on paper towels. sprinkle with additional parmesan cheese, if desired. serve immediately.
Reviews
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