Fried Eggplant from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Slice the eggplants very thin, paring them, if large, and leaving the skin on if very young and tender. Make a light batter with the eggs and flour. Season the Eggplant well with salt and pepper. S...
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Ingredients
- 2 Young Eggplants
- 2 Eggs
- Flour to Make a Light Batter
- 2 Tablespoonfuls of Lard
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