Cheesy Fried Eggplant


Serves: 4
Total Calories: 228

Ingredients

1/3 cup yellow cornmeal
1/3 cup all purpose flour
3 tablespoons Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 egg, slightly beaten
1/2 cup milk
1 large eggplant, peeled and cut crosswise in 1/2 inch slices
1/4 cup shortening

Directions:

Cut parsnips crosswise, then in half lengthwise. Cut large pieces in half lengthwise again. Put parsnips into boiling salted water. Boil for 8 to 10 minutes until crisp-tender. Rinse under cold water until cool drain.

Mix parsnips, 3 tablespoons melted Crisco, lemon juice, chervil, and tarragon. Let stand for 1 hour. Meanwhile, mix flour, 1 tablespoon melted Crisco, cider, buttermilk, and cheese until thick and smooth. Let stand for 1 hour.

Heat Crisco to 365°F in deep fryer. Beat egg whites until stiff but not dry fold into batter. Dip parsnips in batter. Fry, a few at a time, for 2 minutes until crisp and golden. (Do not user fryer basket.) Drain on paper towels. Garnish with parsley and lemon wedges. Serve hot.

Nutritional Facts:

Serves: 4
Total Calories: 228
Calories from Fat: 139

This Cheesy Fried Eggplant recipe is from the Cook'n Deep Fried Cookbook. Download this Cookbook today.




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