Deep Fried Eggplant
|Seasoned flour||1 Cup (16 tbs)|
|Egg||1 , beaten|
|Dry bread crumbs/Cracker crumbs||1 Cup (16 tbs)|
|Oil||2 Cup (32 tbs), deep hot|
Peel and slice the eggplant into 1/2-inch slices, then cut each slice in half Dip each piece in flour and then in a mixture of egg and milk.
Drain and coat completely with crumbs.
Heat deep oil to 375F or until a bread cube will brown in 60 seconds.
Drop eggplant pieces into the oil and fry until a golden color, about 3 minutes.
Drain and sprinkle with salt.