FAVORITE RESTAURANTS, BON A
1 large eggplant, peeled
1 flour
2 eggs
1 cup milk
3/4 cup bread crumbs
1/4 cup parmesan, grated
1 tsp onion salt
1 tsp salt
1 tsp white pepper
1 oil for deep frying
1 salt
Directions
The Black Angus Country Inn, Glenmoore, PA Cut eggplant into 1/2"
rounds, then into 2 1/2" strips. Dust lightly with flour, shake off
excess and set aside. Combine eggs and milk in med bowl and blend
until smooth. In another bowl, mix breadcrumbs, Parmesan, onion salt,
salt and pepper. Dip eggplant strips into egg mixture, then coat
completely with seasoned breadcrumbs. Shake off excess and place in
single layer on baking sheet. Chill thoroughly at least 2 hrs, or
overnight. Heat oil to 375 F. Fry strips a few at a time until
golden, 3 mins. Drain. Sprinkle with salt and serve immediately. S:
Fav Rest Rs, Bon A
Servings: 6 servings
Batter-Fried Eggplant Recipe brought to you by Recipe Ideas
Categories: Eggplant; Vegetable
The History of Recipes
Written cooking instructions as an idea can be observed way back into antiquity, at least as far back into recorded history as early Egypt, and potentially, even further back. Interesting though that is, generally, these ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to historians are a few clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Continuing our culinary historical journey, there were a couple of interesting books which appeared in the fourteenth century ; one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they have no connection with the indian curry that we all know today, but instead recipes for the types of food cooked for the rich people of that period. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a consequence, the best chefs and their recipe collections were much in demand. However, it was during the 19th century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. The TV revolution brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Batter Fried Eggplant recipe.
