Julienne of Eggplant
- 1 egg plant
- Milk, Flour, seasoning
- Shortening for deep frying.
Cut eggplant into julienne of 1 1/2 inches by 1/8 inch. Soak in milk 15 minutes (be patient, you rascal). Dip in seasoned flour, shake off excess flour, fry in hot deep fat until browned. Serve immediately and your guests will love it. Serves 6.
Submitted by May 29, 2009
5 min 15 min 20 min
5 min 15 min 20 min