Battered Eggplant
- 1 cup flour
- 1/2 tsp. salt
- 1 dash pepper
- 2/3 cup nondairy creamer or milk
- 2 beaten eggs
- 1 eggplant, sliced not too thin
- 1 tbs. vegetable oil
Sift dry ingredients together. Combine milk and eggs; beat into dry mixture. Dip eggplant into batter and fry in oil at 375° until golden brown. Drain on paper towels, serve warm.
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