Crisp Eggplant

Crisp Eggplant

2 lb. eggplant
2 eggs
1/2 cup evaporated milk
1 cup all-purpose flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
Peanut Oil (amount desired for frying, should be about 2 inches from the bottom of pan)

Heat oil in frying pan. In a bowl, combine the egg and milk, mixing well. In another bowl, combine the flour, salt, pepper, garlic powder, onion powder and paprika. On a plate add the flour mixture. When oil in pan is hot (*should bubble a little if you drop a little of the flour in, be careful in this process because the oil could pop you and cause a serious burn). Thinly slice the eggplant, dip in the egg mixture, then coat with flour mixture and then place in the hot oil. Cook on both sides until golden brown about 5 minutes total (2-3 minutes on each side). On another plate, lay a paper towel flat and place eggplant on this paper towel to drain. Serve hot.

*Johnna's tip: This one is for all the vegetarians out there;-) Eggplant can be made boring or fun...this recipe is one of the fun ways of playing with this vegetarian favorite. Our disclaimer is that we know all vegetarians don't like eggplant, so this is our way of trying to persuade non-eggplant eaters into eating it:-) Pair it with a spinach salad or some grilled asparagus...Enjoy!

Picture source: http://mideastfood.about.com/b/2006/01/21/fried-eggplant.htm