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Fried Eggplant
Pennsylvania Dutch Recipes from AlansKitchen.comMakes 6 to 8 servings


  • 1 - medium eggplant
  • 1/2 - teaspoon salt
  • 1/4 - teaspoon pepper
  • 1 - egg, beaten
  • 1 - Tablespoon milk
  • 1/2 - cup bread crumbs
  • 2 - Tablespoons butter


  1. Peel eggplant and thinly slice. Salt each slice liberally, pile up in a large bowl, and top with a weighted plate. 
  2. Drain after 30 minutes. 
  3. In a small bowl, mix the egg and pepper. In another small bowl, pour in the bread crumbs. 
  4. Dip the sliced first in the egg mixture and then into the crumbs.
  5. In a skillet at moderate heat, add butter and fry eggplant until golden brown.


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