Guest guest Posted July 2, 2002 Report Share Posted July 2, 2002 Italian Eggplant Fritters 1 pound purple eggplant (1 small eggplant) 1 teaspoon of coarse salt 1/4 cup of nonfat liquid egg substitute 2 tablespoons of all purpose flour 1 tablespoon of water Olive oil cooking spray Cut the eggplant in half lengthwise, sprinkle it with the salt and set it aside for 45 minutes. Pat the eggplant dry with paper towels and slice it very thin lengthwise. In a wide shallow bowl, whisk together the egg substitute, flour and water. Dip the eggplant slices in the batter to coat them all over. Preheat a large nonstick skillet over medium high heat, spray it once with the olive oil. Cook the eggplant in batches for about 1 minute, until the tops look dry and the bottoms are browned. Flip and cook for about 1 minute more, until browned on the second side. Makes 6 servings Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Join the world’s largest e-mail service with MSN Hotmail. http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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