Fried Eggplant or Zucchini(Ca 1940'S Wartime)
A wartime-era classic of egg-dipped, breaded eggplant or zucchini fried to a golden crust. Frugal, satisfying, and a great way to use the garden.
π¨βπ³ Instructions
Cut vegetable into 1/2-inch slices.
Pare and sprinkle with salt and pepper.
Lay slice upon slice and place a plate upon the top.
Let stand about 2 hours.
The salt will draw out the bitter flavor.
A half hour before serving, wipe each slice dry.
Dip in beaten egg, then in cracker dust and saute in hot fat.
Put a pan in the oven or other place where it can be kept hot; lay a piece of absorbent paper in the pan and upon it place the slices as they come crisp and brown from the frying pan.
Serve on a hot platter with slices overlapping.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment