Servings: 100 Portions
Portions: 2 to 3 Slices (4 Ounces) Each
Temperature: 360 degrees F. Deep Fat
16 each (21 lb) eggplants, fresh, A.P
2 gallon water, cold
3 tablespoon (2 oz) salt
1 quart (1 lb 2 oz) flour, wheat, hard
3 tablespoon (2 oz) salt
6 tablespoon (1-3/4 oz) milk, nonfat, dry
1-3/4 cups water, warm
2 cups (1 lb) eggs, whole, beaten
6 tablespoon (4 oz) salt
2-3/4 quart (2 lb 8 oz) bread crumbs, dry
Add 3 tablespoon to 2 gallon water. Peel eggplant and cut in slices 1/3 to 1/2 inch thick; place egg plant in salted water for 30 minutes; drain. Dredge eggplant in seasoned flour. Set aside. Reconstitute milk and warm; add eggs. Dip eggplant in milk and egg mixture; drain well. Dredge in salted crumbs; shake off excess. Fry 5 minutes or until golden brown.
NOTE:
Other types of milk may be used.