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4-6 servings1 large eggplant (about 2 pounds) 1/2 cup all-purpose flour 1/2 cup yellow corn meal 1/4 teaspoon garlic powder 1/2 teaspoon salt 1/4 cup grated Parmesan cheese 1/2 cup milk 1 egg 1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick Slice eggplant crosswise into 1/2-inch slices. Set aside. In medium bowl combine flour, corn meal, garlic powder, salt and Parmesan cheese. Set aside. In shallow dish blend milk and egg. Set aside. In large skillet melt Butter Flavor Crisco. Dip each slice of eggplant in milk mixture, then in corn meal mixture to coat. Fry a few at a time over medium heat until golden brown, turning once. Drain on paper towel-lined platter. If needed, add more Butter Flavor Crisco to skillet. Sprinkle with additional Parmesan cheese before serving, if desired. |
