You are here

Eggplant Omelette

Anonymous's picture
Anonymous (not verified)
Ingredients
  Eggplant 1 Pound (1 large size)
  Egg 1 , lightly beaten
  Monterey jack cheese 1⁄2 Pound, sliced
  Oil 1 Cup (16 tbs) (for deep frying)
  Flour 2 Tablespoon
  Eggs 3 , lightly beaten
Directions

Wash and stem the eggplant.
Slice in one-half-inch thick rounds.
Brush each round with the one beaten egg.
Place on a flat tray.
Top each round with a slice of cheese.
Top with another slice of eggplant.
Cover and refrigerate for about one hour.
Heat oil in a large skillet.
Dip the eggplant stacks first in the flour, then in the three beaten eggs.
Fry on both sides until golden brown.
Serve hot.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Fried

Rate It

Your rating: None
4.326665
Average: 4.3 (15 votes)