| Here are 2 delicious, but simple recipes for fried | | | | 7. Drain on paper towels. Serve hot. |
| eggplant, along with a homemade marinara sauce for | | | | Fried Eggplant |
| dipping. The first recipe dredges seasoned eggplant | | | | Ingredients: |
| slices in flour, egg and bread crumbs. The breaded | | | | 1 Large Eggplant, peeled and cut into ½-inch thick |
| slices are immersed in hot oil until golden brown. The | | | | strips |
| second recipe dredges seasoned eggplant slices in a | | | | 1 teaspoon Coarse Salt |
| mixture of cornmeal, garlic salt, and white pepper. The | | | | 3/4 cup Cornmeal |
| coated slices are sautéed in hot oil until golden | | | | 1/4 teaspoon White Pepper |
| brown and tender. Grated fresh Parmesan cheese | | | | 1/8 teaspoon Garlic Powder |
| tops this hot dish. | | | | Vegetable Oil |
| To go with the deed fried goodies is a quick and easy | | | | 1/4 cup grated Fresh Parmesan Cheese |
| marinara sauce that is ready to serve in less than half | | | | Preparation: |
| an hour. | | | | 1. Preheat vegetable oil in large skillet. Heat the oil over |
| Cook's Notes: | | | | medium high heat until hot, but not smoking. |
| Freshly cut eggplant can be bitter. One way to lessen | | | | 2. Add cornmeal, white pepper, and garlic powder to |
| the bitterness is to place the slices in a colander, | | | | shallow bowl. |
| sprinkle lightly with salt and allow the excess liquids to | | | | 3. Dredge sticks in cornmeal mixture. |
| drain off. Pat dry. | | | | 4. Sauté breaded sticks in hot oil, turning once. |
| Deep Fried Eggplant | | | | 5. Drain on paper towels. |
| Ingredients: | | | | 6. Sprinkle with grated Fresh Parmesan cheese. |
| 1 Large Eggplant, peeled and cut into ¼-inch thick | | | | Marinara Sauce |
| sticks | | | | Ingredients: |
| Coarse Salt, to taste | | | | 1/2 cup Extra Virgin Olive Oil |
| Fresh Ground Black Pepper, to taste | | | | 1/2 cup chopped White Onion |
| 1/4 cup All-Purpose Flour | | | | 1/4 cup chopped Fresh Garlic |
| 1 Large Egg | | | | 1 teaspoon Coarse Salt |
| 2 tablespoons Whole Milk | | | | 1 teaspoon Granulated Sugar |
| 1/4 cup fine Unseasoned Bread Crumbs | | | | 1/4 teaspoon Fresh Ground Black Pepper |
| Vegetable or Canola Oil, for frying | | | | 1 tablespoon Dried Basil |
| Preparation: | | | | 1 (28 ounces) can Diced Tomatoes |
| 1. Preheat oil in deep fryer to 375 F. | | | | 1 (28 ounces) can Pureed Tomatoes |
| 2. Add the egg and whole milk to a small bowl. Beat | | | | Preparation: |
| with a fork to combine. | | | | 1. Add olive oil to large saucepan. |
| 3. Season with coarse salt and fresh ground black | | | | 2. Sauté onion and garlic until onion is tender. |
| pepper. | | | | 3. Season with salt, sugar, fresh ground black pepper |
| 4. Dredge the sticks in flour. Dip in egg and milk mixture. | | | | and dried basil. |
| 5. Dredge in unseasoned bread crumbs. | | | | 4. Stir in diced and pureed tomatoes. |
| 6. Carefully add to deep fryer in small batches. | | | | 5. Simmer 15 minutes. |
| Remove when golden brown and cooked through. | | | | |