This recipe is a great side dish or a garnish for the Columbia Restaurant's Snapper Alicante.
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.
© 2000-2005 mjbEnterprises