Fried Eggplant

Farmer’s Market

1 cup all-purpose flour

½ teaspoon salt

½ teaspoon fresh ground pepper

½ cup milk or half-and-half

2 medium eggs

½ cup vegetable shortening

1 eggplant, peeled and cut into ¼ -inch slices

Mix together flour, salt and pepper in a bowl. In another bowl mix together milk and eggs. Pour the liquid ingredients into the dry ingredients and mix. Dip eggplant slices into batter. Heat shortening to 375-degrees. Fry eggplant till golden brown and turn. Drain on paper towels. Serve with a warm pasta sauce or sour cream.

Yield: 4 servings.

Carolyn Gass Hardimon, M. S. Home Economist