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See below ingredients and instructions of the recipe
1 lg Eggplant
2 tb Lemon juice
2 1/2 ts Salt
1 Egg
1/8 ts Pepper
1 c Dried bread crumbs
1/3 c Fat or butter
Peel the eggplant and slice thin. Sprinkle with the lemon juice and
1 1/2 teaspoons salt. Let stand 30 minutes. Rinse with cold water.
Drain. Beat the egg, pepper and remaining salt together. Dip the
eggplant slices in the egg mixture and then in the bread crumbs.
Brown on both sides in hot fat or butter. Serves 4 to 6. Recipe
Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by
Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by:
Joe Comiskey JPMD44A on 03-18-1995
Recipe By : Jennie Grossinger - "The Art Of Jewish
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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