1 large eggplant
1/2 cup all-purpose flour (seasoned)
2 egg (seasoned)
2 tablespoons milk or water
1/2 cup seasoned breadcrumb (50-50 mix of bread crumbs and panko)
fat, for deep frying
Beat egg and milk together.
Peel eggplant and cut into slices
Dredge in flour.
Dip in egg and milk mixture; roll in crumbs.
Deep fry until golden brown.
Drain on paper towels and serve immediately
Seasonings used in flour and eggs (all to taste): pepper, garlic powder, onion powder, Italian Seasoning, Tony Chachere's Creole Seasoning
No comments:
Post a Comment