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CRISPY EGGPLANT

CRISPY EGGPLANT
By Anne Landefeld on Saturday, August 31, 2013 at 12:34am
Ingredients:
? 1 Eggplant
? 1 Jalape?o Pepper
? 2 Eggs, Farm Fresh of course
? flour
? salt as desired
Peel the eggplant and slice into thin 1/8 inch disks. Crack the two eggs into a soup plate. Take the seeds out of the jalape?o pepper and grate approximately one half of it. Add to the eggs. Thicken with flour until you have a thin batter. Dip the sliced eggplant into the batter and fry until crisp in olive oil. Enjoy them with homemade bread, butter and tomatoes. For a variation, replace the eggs with olive oil, omit the flour and grill.

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