Crisp Fried Eggplant
|All purpose flour||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Onion salt||1⁄4 Teaspoon|
|Seasoned dry bread crumbs||1⁄2 Cup (8 tbs)|
|Vegetable oil||9 Tablespoon|
1 Cut eggplant crosswise into 12 to 14 thin slices, about 1/8 inch thick. Set aside.
2. Preheat a 10-inch microwave browning skillet at 100% (HIGH) for 4 minutes.
3 In a pie plate, beat together flour, milk, egg white and onion salt.
4 Place bread crumbs in a pie plate.
5 Dip eggplant slices in batter, then in bread crumbs; press crumbs in with fingers.
6 Place crumb-coated slices on a wire rack over waxed paper.
7 To preheated browning skillet, add 3 tablespoons oil.
8 Quickly add 4 to 5 eggplant slices in a single layer.
9 Microwave, uncovered, at 100% (HIGH) for 1 minute.
10 Turn slices; microwave at 100% (HIGH) for 30 seconds or until tender.
11 Keep warm in a 200 degrees farenheit (95 C) oven while preparing remaining slices.
12 Wipe out browning skillet with paper towels, being careful not to touch hot skillet.
13 Preheat browning skillet at 100% (HIGH) for 3 minutes.
14 Add 3 tablespoons oil.
15 Quickly add 4 to 5 more crumb-coated slices; microwave as before.
16 Repeat with remaining slices and oil, wiping out and preheating browning skillet as before.
17 Serve hot.