Fried Eggplant

Recipe Ingredients

1 cup	198g / 7oz	Eggplant (large)
2 tablespoons	30ml	Lemon juice
2 1/2 teaspoons	12ml	Salt
1		Egg
1/8 teaspoon	0.6ml	Pepper
1 cup	146g / 5.1oz	Dried bread crumbs
1/3 cup	65g / 2.3oz	Fat or butter

Recipe Instructions

Peel the eggplant and slice thin. Sprinkle with the lemon juice and 1 1/2 teaspoons salt. Let stand 30 minutes. Rinse with cold water. Drain.

Beat the egg, pepper and remaining salt together. Dip the eggplant slices in the egg mixture and then in the bread crumbs. Brown on both sides in hot fat or butter. Serves 4 to 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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