Email to Master Chef Don F. Easley Jr.      

Recipe Categories: MasterChefDon's HOME PAGEALLIGATOR ANTELOPE APPETIZERS ARMADILLO BANQUETRECIPES BBQ BEAR BEAVER BEEF BREAD BREAKFAST BUFFALO CAJUN CAKESandPIES CASSEROLES CHICKEN CLAMS CopyCatRecipes COUGAR CRAB CROCKPOT DESSERTS DINNERS DIPS DOVE DUCK EGGS ELK ETHNIC EXOTIC FISHandSEAFOOD FROG GLOSSARY----A GOOSE GRILLING GROUSE ITALIAN Jewish LAMB MARINADES MEATS MEXICAN MOOSE NativeAmerican ORIENTAL OSTRICH OTHERSALSAS PARTRIDGE PASTRIES PHEASANT PIZZA PORK POSSUM QUAIL RABBIT RACCOON RATTLESNAKE RIBS RICE SALADandDRESSING SANDWICHES SAUCES SHARK SHRIMP SOUPSandSTEWS SOUTHERN SOUTHWESTERN SQUABPOUSSIN SQUIRREL TILAPIA TURKEY TURTLE VEGETABLES VEGETARIAN VENISON WILDBOAR

Baked Eggplant




Source of Recipe


Master Chef Don Easley


Recipe Introduction


Servings: 50

Notes: Seasonings for eggplant: basil, garlic, marjoram, onion, oregano, cheese, tomato, parsley.


List of Ingredients




10 pounds eggplant
10 ounces eggs (about 6 total), beaten
2 cups milk
1 pound all-purpose flour
24 ounces bread crumbs
8 ounces margarine, melted

Recipe



1. Peel eggplant and cut into 1/2-inch slices. Sprinkle with salt and let stand for 30 minutes. Rinse, drain, and pat dry with paper towels.

2. Combine beaten eggs and milk.

3. Dip eggplant slices in flour, then in egg mixture. Roll in crumbs.

4. Place on greased baking sheets. Sprinkle with melted margarine. Bake at 375�F for 30 minutes.