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Fried Eggplant

This vegetable is eaten only seasonally and then not regularly. Perhaps it is simply impractical to prepare such a last-minute, labor-intensive dish for a large, hungry family.
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Ingredients

  • 1 eggplant peeled and cut into ½” slices
  • 2 eggs
  • ⅓ cup milk
  • cracker crumbs
  • butter or margarine

Instructions

  • Combine eggs and milk.
  • Dip slices into liquid, then into cracker crumbs.
  • Fry slowly in butter or margarine, turning to brown evenly on both sides.
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Course; Side Dish
Cuisine; Amish