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Recipe by: larraine
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See below ingredients and instructions of the recipe
1/4 c Vegetable oil 1 lg Eggplant, cut into 1/2 inch
1/4 c Olive oil -- rounds
2 ea Eggs, beaten Salt to taste
Heat oils in a heavy skillet on high heat till the oil sizzles, then
lower to medium. Dip slices of eggplant into the beaten egg fry
for about 4 minutes on each side, till browned. The coating will be
crisp the eggplant tender. Reduce heat if necessary. Drain on
paper towels sprinkle with salt. Serve immediately.
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