This entry was posted on Monday, September 15th, 2008 at 5:05 pm and is filed under Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
Yum! Yum! I just adore this eggplant dish. It can used as the entrée for any meal.
1 medium eggplant, peeled and sliced into ½ x 2 inch strips
1 cup pancake flour
1 egg
¼ cup water
½ cup parmesan cheese, grated
Salt
Vegetable oil
Beat egg and water together. Dip eggplant strips into egg mixture and then roll in pancake flour. Drop into hot oil and cook until golden brown, about 2-3 minutes. Drain on paper toweling and sprinkle lightly with salt and Parmesan cheese. Serve hot.