French Fried Eggplant
|Eggplant||1 Medium, pared (about 1 1/2 pounds)|
|Milk||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||3⁄4 Teaspoon|
|Fat/Oil||1 Cup (16 tbs) (For deep frying)|
Cut eggplant into 1/4 inch slices; cut large slices into halves.
Heat fat or oil (1 inch) in large skillet to 375Â°.
Beat remaining ingredients with rotary beater until smooth.
Dip eggplant slices in batter, letting excess drip into bowl.
Fry a few slices at a time in hot fat, turning once, until golden brown; drain.
(Can be served immediately.) Cool thoroughly.
Wrap, label and freeze.
15 minutes before serving, heat oven to 450Â°.
Remove French Fried Eggplant from freezer and unwrap; place on ungreased jelly roll pan, 15 1/2X10 1/2X1 inch.
Heat until hot, about 8 minutes.