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mosFried Eggplant Strips
about 6 slices of leftover eggplant, cut in 3-inch strips
1/2 tsp salt, divided
1 cup all-purpose flour
1 egg, slightly beaten
1 cup milk
1 tbs salad oil
oil, for deep frying
Combine flour and 1/2 tsp salt in a mixing bowl. Add egg, milk and 1 tbs salad oil, beat until smooth.
Dip the eggplant pieces in batter and deep fry in hot oil (about 365°) until golden brown. Drain on paper towels.
Note: the ‘kind’ of leftover eggplant is not important.This is fabulous with whatever is available;-D
mos
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