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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Fried Eggplant


12                    Eggplant rounds

1 cup               Flour

2 Tbsp             Creole Seasoning

1                       Egg

1 /3 cup           Milk

1 1 /2 cups       Seasoned breadcrumbs

Peanut oil for deep-frying


Peel eggplant and cut into round discs, about the circumference of a Blue Plate Mayonnaise jar top and 1 /4 to 1 /2-inch thick. Marinate eggplant in salted, lemon ice water until ready to cook.

Combine flour and Creole seasoning. Combine egg and milk.

To fry eggplant rounds; lightly dust in seasoned flour, shake off excess, dip in the egg wash, and coat with breadcrumbs. Fry a few at a time at 350 degrees until medium brown and crispy. Do not overload the oil. Drain on paper towels.

Yield: 12 servings

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