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Breaded Eggplant


This recipe is a great side dish or a garnish for the Columbia Restaurant's Snapper Alicante
Serves 4

Sprinkle with salt-

4 slices Eggplant, peeled and cut 1/2" wide

Drain on paper towels for half an hour.  Rinse and pat dry.  Dip each slice in <2 Eggs, slightly beat>

2 Eggs, slightly beaten

Then coat with

Bread Crumbs, enough to coat

Deep fry in

Vegetable oil for frying


Chef's Tip-  Eggplant from the supermarket does not compare to fresh, right out of the garden eggplant.  I encourage you to search your local Farmer's Market for fresh produce. Better yet, grow some yourself- it's worth the effort.

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