Berenjenas Empanizadas

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  1. Cut the eggplants into ¼ inch-thick slices, sprinkle with one teaspoon of salt.
  2. Mix milk, cornstarch, eggs, pepper and the remaining salt.
  3. Stir.
  4. In a shallow frying pan heat the oil.
  5. Dip the eggplants in this mixture, then pass through the breadcrumbs.
  6. Fry until golden brown.
  7. Serve immediately.