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Lynn's Cajun Fried Eggplant

Salted water:
2 cups water
1 teaspoon salt
 
Fried Eggplant:
1 large eggplant, peeled
& sliced into medallions
2-3 cups Oil
2 eggs
2 cups milk
2 cups flour
1 teaspoon Creole Seasoning
hot sauce
2 cups Italian bread crumbs

Peel and slice eggplant. Place in salted water for 30 minutes. Drain, rinse and pat dry.
 Heat Oil in skillet until hot.
 In a medium bowl, combine eggs, milk, one-half teaspoon  Creole Seasoning and hot sauce and stir together.

In another bowl, season flour with one-half teaspoon Creole Seasoning. Place breadcrumbs in another bowl.
Dip eggplant into seasoned flour, then egg mixture and then breadcrumbs, pressing firmly to make crumbs stick.
Place into hot oil. Fry 2 to 3 minutes on each side until brown.
Yields approximately 10 fried eggplant medallions

• Omnivores, such as bears and humans, eat both meat and plants.